© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Patty
2 onions, finely chopped
2 cloves garlic, finely chopped
½ cup extra-virgin olive oil
8 ounces peeled and chopped canned tomatoes
salt and freshly ground black pepper, to taste
1 pound spaghetti
Clean the cuttlefish. Take care not to break the internal ink sac. The ink can be added later when tossing the pasta with the sauce, or discarded. Cut the cuttlefish crosswise into thin half circles. Put the onion and garlic in a large skillet with the oil and sauté over medium heat until they begin to change color. Add the cuttlefish and tomatoes. Season with salt and pepper. Turn the heat down low, cover, and simmer for about 45 minutes, or until the cuttlefish are tender. .
Add the ink, if using, and stir over medium heat for 2 to 3 minutes. Cook the spaghetti in a large pot of salted, boiling water until at dente. Drain well and place in a heated serving dish. Toss with the sauce and serve hot.