Rosa (Calamita) Silvestri, Bari
(Yield: 4 servings)
1 pound spaghetti
1 pound cuttlefish (cut into strips)
2 teaspoons extra-virgin olive oil
2 garlic cloves (minced)
1 onion (diced)
½ cup white wine
16 ounces crushed tomatoes
1 cup peas (fresh or frozen)
2 teaspoons finely chopped parsley
salt and freshly ground pepper
1. Warm oil in large skillet over low heat and sauté garlic and onions until onions are translucent.
2.Add strips of cuttlefish. Stir well and continue cooking for 5 minutes. Add wine, cook for 5 minutes, and then add tomatoes. Salt and pepper to taste. Increase heat to medium and once boiling, reduce to low and allow sauce to simmer partially covered for approx. 30 minutes.
3.Add peas in last 10 minutes. Sprinkle half the parsley in last 5 minutes. Stir well.
4.While sauce is cooking, bring pot of salted water to boil, add spaghetti and cook until al dente.
5.Drain, add spaghetti to sauce, mix thoroughly, and cook for another minute. Remove from heat and sprinkle remaining parsley.
Serve immediately.