Cuttlefish sauce with tomato, a condiment as easy as it is delicious, great on any type of pasta, from short to long varieties. Cleaning the cuttlefish requires a little extra time, but usually fishmongers will do it upon request at purchase.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 278.07 (Kcal)
- Carbohydrates 13.23 (g) of which sugars 2.08 (g)
- Proteins 25.41 (g)
- Fat 12.36 (g) of which saturated 1.41 (g)of which unsaturated 0.29 (g)
- Fibers 2.24 (g)
- Sodium 871.45 (mg)
Indicative values for a portion of 212 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cuttlefish (cleaned 1 lb 1.6 oz)
- 1 shallot
- 1 clove garlic
- 3.4 fl oz dry white wine
- 14.1 oz tomato puree
- 4 sprigs parsley
- 2 g fine salt
- 2 tbsp extra virgin olive oil
Tools
The recipe contains IconA Affiliate links
- Kitchen Scale
- Cutting Board
- Knife
- Pan
- Wooden Spoon
Steps
With gloves to avoid staining your hands with ink and a sharp knife, get ready to clean the cuttlefish. First, with a bit of force, remove the cuttlebone, then take out the ink sac, trying not to break it (you can keep the ink in a small bowl with a bit of water to prepare delicious taglierini or risotto). Pull and detach the head, remove the entrails, skin, beak, and eyes. Wash thoroughly under running water and make sure there’s no sand in the tentacles. With a sharp knife, cut some of the cuttlefish into thin strips and the rest into very small cubes.
In a pan, pour the oil with the chopped shallot, whole garlic clove, and as soon as it starts to brown, add the chopped cuttlefish. Sauté over high heat for a few minutes, stirring with a wooden spoon, then pour in the white wine and let it evaporate.
Add the tomato puree, salt, and cover with a lid. Let the sauce cook for 30 minutes on low heat, and once done, remove the garlic and sprinkle with chopped parsley.
