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Macaroni with Cuttlefish Recipe - Maccheroni con le Seppie


Cuttlefish can be a delight, and here the presentation is also quite elegant. In short, the perfect dish with which to impress fish-loving friends. To serve four as a first course or two as a main course (with a tossed salad) you will need:

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes


  • 1 1/2 pounds (700 g) small (2-3 inch-long) cuttlefish, fresh or frozen (the latter should be thawed)
  • 3 tablespoons tomato sauce
  • 1 small onion, thinly sliced
  • A clove of garlic
  • A pinch ground red pepper or more to taste (go easy)
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • Boiling water
  • A bunch of minced parsley as garnish
  • 3/4 pound macaroni, penne, or other short pasta


Clean the cuttlefish, wash them well, and chop them into pieces. Fill a bowl with coarse salt and an abundant dusting of pepper, and dredge the cuttlefish pieces. Meanwhile, brown the onion and garlic in the olive oil over a moderate flame. When the onion has turned a light golden brown stir in the tomato sauce, red pepper, pepper to taste. While the sauce simmers for a minute or two shake as much salt as possible from the cuttlefish pieces and add them too. Stir in enough boiling water to barely cover the cuttlefish, cover the pot, and simmer for about 40 minutes.

While the cuttlefish are cooking bring a pot of salted water to a boil and cook the pasta. Drain the pasta al dente, transfer it to a bowl, and pour just the liquid sauce over it, stirring to make sure the sauce is well distributed. Arrange the cuttlefish pieces around the rim of the bowl, dust with parsley and serve.

The Wine? A Cirò Rosato from Calabria or Bardolino Chiaretto would be nice.

Yield: 4 servings macaroni with cuttlefish sauce.

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