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Cuttlefish with elbow macaroni

Ingredients:                                        


1 kg cuttlefish

1 onion, finely chopped

½ cup of white dry wine

2-3 tomatoes, peeled and chopped

1/3 cup of olive oil

½ teaspoon salt

½ teaspoon freshly ground pepper

250 grams elbow macaroni


       


Directions:


Cut and chop the cuttlefish in pieces. Remove the backbone, the skin, and the eyes, the ink and cut the tentacles in pieces.

Heat the oil in a pan and sauté the onion. Add the pieces of cuttlefish, the wine, the boiled water, the tomatoes, salt and pepper and cook over low heat (2 out of 6) for about 50 minutes. Add the elbow macaroni and cook together with the cuttlefish until the macaroni is tender.


Tip:


If you want a more spicy taste you may add whole pepper and nutmeg.


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