Black Spaghetti with Sepia

Kathleen Adriana Mijares
A new example of the versatility of pasta and the richness of Italian cuisine is this black spaghetti with sepia. In fact, it is a pasta with a very tasty tomato and cuttlefish sauce that is sure to surprise your guests. The cuttlefish is prepared differently than usual, as instead of being chopped, it is minced as if it were meat.
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Ingredients
4
Servings
  • 300 grams spaghetti, black
  • 400 grams cuttlefish
  • 2 tablespoons tomatillo, concentrate
  • 100 milliliters white wine
  • 30 milliliters vinegar, of wine
  • 1 clove garlic
  • 1 onion
  • 1 leaf basil
  • olive oil
  • salt
  • pepper
Preparation
20 mins
10 mins
Low
  • We finely chop the cuttlefish using a chopper or by hand. We chop the garlic and grate the onion, sautéing them along with the chopped basil in a pot with a little oil. When the onion begins to brown, we add the cuttlefish, mix well, and let it cook for a few minutes.
  • We add the tomato concentrate and season with salt and pepper. We pour in the wine and let all the liquid reduce, then add a glass of water and let it cook for about 10/15 minutes. After this time, we add the vinegar and let it cook for a couple more minutes.
  • Meanwhile, we cook the pasta in plenty of salted water for the time specified on the package. Once cooked, we drain it and add it to the pot with the sauce, mixing well. Before serving, we drizzle with a splash of olive oil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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