Black Spaghetti with Tomato and Cuttlefish Sauce
Pasta and Pizza • Italian
Description
In season, instead of peeled plum tomatoes, you can and should use fresh, peeled tomatoes: you'll need one and a half times as many.
Ingredients
- Cuttlefish Eggs 15 oz
- Spaghetti 15 oz
- Dry White Wine 5 fl oz
- Baking Tomatoes 15 oz
- Fish Oil 10 fl oz
- Garlic 4 cloves
- Marinated cherries 12 pieces
- Olive Oil 5 fl oz
- Basil 4 stalks
- Salt to taste
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Rinse the squid, remove the eyes and beaks, and cut them into bite-sized pieces. If the cephalopods are very small, you can leave them whole. Crush the peeled tomatoes with a spoon.
Step 2
In a skillet, heat olive oil (set aside a tablespoon for later). Crush the garlic with a knife and add it to the skillet. Add the cuttlefish, and then, almost immediately, toss in the basil leaves (reserve a bit for garnish) and lightly sauté.
Step 3
Add white wine to the skillet and allow it to evaporate. Pour in the fish stock and add the crushed plum tomatoes. Remove the garlic, season with salt and pepper, let it simmer for a little longer — then remove from heat.
Step 4
While preparing the sauce, cook the spaghetti until al dente.
Step 5
Toss the spaghetti with the sauce, adding a tablespoon of olive oil, and then plate it. Garnish with basil leaves and cherry tomatoes.
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