Sicilian black spaghetti (spaghetti nera

• Produce

  • 1 Chilli, small red
  • 4 Garlic cloves
  • 1 800 g tin Italian tomatoes
  • 1 Onion

• Canned Goods

  • 140 g Tomato paste
  • 750 ml Tomato puree

• Pasta & Grains

  • 1 kg Spaghetti, dried

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 3 Cuttlefish, cleaned, plus 1 large or 2 small ink sacs

Found on nonnascooking.com

Description

Directions

• Cut the cuttlefish bodies and tentacles into short, thin strips. Heat a frying pan over low heat and add the cuttlefish without oil. Cook, stirring, until the juices evaporate, then transfer to a bowl.
• Add the oil to the frying pan and brown the onion, chilli and garlic. Add the tomatoes, tomato puree and tomato paste and season with salt and pepper. Before the mixture comes to the boil, squeeze in the cuttlefish ink, then add the cuttlefish and simmer for 30 minutes.
• Cook the spaghetti in salted boiling water, then toss with the cuttlefish sauce.