Spaghetti with Cuttlefish Ragù

I can provide you a recipe for spaghetti with cuttlefish ragù, a seafood variant of the classic ragù. Here’s how to prepare it:

Ingredients

• 400g of spaghetti
• 500g of cleaned cuttlefish
• 200ml of tomato passata
• 1 small onion
• 1 clove of garlic
• 1 glass of white wine
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley (optional)

Preparation

1. Start by finely chopping the onion and garlic.
2. In a large pan, heat a drizzle of oil and sauté the onion and garlic until they become translucent.
3. Add the cuttlefish cut into small pieces and let them brown well.
4. Deglaze with the white wine and let the alcohol evaporate.
5. Add the tomato passata, adjust with salt and pepper, and cook over a medium-low heat for about 30 minutes, until the sauce has thickened and the cuttlefish is tender.
6. In the meantime, bring a pot of salted water to a boil and cook the spaghetti to the desired consistency.
7. Drain the pasta and combine it with the cuttlefish ragù, mixing well to ensure the sauce covers all the spaghetti.
8. Serve hot, garnished with chopped parsley if desired.

Curiosity

Cuttlefish ragù is a maritime version of the classic meat ragù. Cuttlefish, with its delicate yet distinctive flavor, makes the dish light and unique, perfect for sea lovers.

Remember that you can always personalize your recipe by adding other ingredients, such as chili pepper if you want a spicy touch or black olives for an additional note of Mediterranean flavor.