Pasta with cuttlefish sauce

Cookery, we never tire of reminding ourselves, can only provide genuinely enjoyable experience if one constantly searches for new shades of colour, aroma and flavour, taking a journey through the most interesting re-interpretations of traditional cuisine and using all the various ingredients which nature has put at our disposal. For today’s recipe we wanted to try something that the sea can offer us, something delicious and easy that will win over even those who generally don’t much like seafood: a dish of pasta with cuttlefish sauce, a wonderful treat that will soon be all the rage. Follow our recipe carefully, including our advice, and you will discover a perfect new pasta dish for everyone who loves something light and delicate once in a while. So, start the stopwatch: you won’t believe how little time your guests have to wait before they can start to enjoy this homemade seafood specialty.


  • short pasta 500 grams ‘Caserecce’ pasta
  • cuttlefish 500 grams Cleaned
  • celery A celery stalk
  • onions Half a white onion
  • extra virgin olive oil To taste
  • white wine To reduce
  • salt
  • passata 400 grams
30 minutes Total time
30 minutes Active time
Serves 4 persons
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Chop the celery and onion finely and sweat them in a frying pan with a drizzle of extra virgin olive oil. Cut all the cuttlefish into thin strips. Add it to the chopped celery and onion in the pan. Leave it until the squid releases its moisture and then evaporates. Then add some wine and reduce. Add the tomato passata, adjust the salt (add only if necessary as cuttlefish are already very tasty), cover and simmer until cooked. Cook the pasta in boiling salted water, then drain and mix with the sauce.

If you buy a fresh cuttlefish, remember to clean them carefully: inside you might find some eggs in a black bag – they’re particularly good as a condiment.
In the past cuttlefish were a source of black ink for writing, and their bones were crushed and then used to make toothpaste.

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