Spaghettoni with cuttlefish, oven-baked tomatoes and parsley sauce

When you have guests over and want to get away with a one-course meal that lets you make a great impression with little effort, choose this recipe! Spaghettoni made with the best Italian wheat – and everyone will agree with that -, some good fresh cuttlefish, mixed cherry tomatoes (what is available), parsley and the result is guaranteed!

Ingredients for 2 people

160 g Sgambaro Yellow Label Spaghettoni

400/500 g clean fresh cuttlefish

300 g mixed tomatoes (datterini, cherry, Piccadilly, yellow, etc.)

One small potato

A generous bunch of parsley

1 spring onion

Garlic and extra virgin olive oil

Salt and pepper

Ice

Preparation

Firstly clean the cuttlefish (if very large, just one will do) and dice them/it into cubes of one and a half centimetres per side. Brown a clove of garlic in three drizzles of oil and, as soon as its starts browning, add the finely chopped spring onion. As soon as it softens, add the diced cuttlefish and brown it until its water evaporates. Then add plenty of new hot water until the fish is covered, and simmer over a low flame until tender (this will take a long time, even more than one hour, but it depends on the cuttlefish).

In the meantime halve the tomatoes and place them on a baking sheet, drizzle with oil and oregano and bake at around 120°/140° (this depends on the oven, if they tend to burn, lower the temperature) until the tomatoes are slightly softened.

Then prepare the parsley sauce. Take two small pans, fill them with water and bring it to a boil. In one of the pans add the finely sliced potato and let it cook until it starts falling apart. In the other, as soon as the water starts boiling, immerse the parsley heads, scald for one minute, pick them out and immediately immerse in a bowl of water and ice, so that the colour of the parsley stays nice and bright. Strain the boiled potato and parsley and put them in an immersion blender cup with a piece of garlic, a pinch of salt and blend it. You will obtain a thick, not liquid sauce, that you can dilute with some of the cooking water from the potatoes if it seems too thick.

In the meantime, boil the water for the Spaghettoni, add salt and cook them until slightly al dente.

Place the pan with cuttlefish back on the flame, add the tomatoes and lastly sauté with the pasta, cooking it for one last minute. Proceed with plating, using the parsley sauce to decorate the dish as you prefer.