Pasta con seppioline gratinata al forno

Baked Pasta with Cuttlefish

This is a wonderful seafood pasta recipe that really isn't difficult at all to make.

Ingredients:

12 oz. farfalla pasta (bow tie)
1 lbs. cuttlefish, the smaller the better
1 small white onion thinly sliced
1 clove garlic minced
1 Tbsp. ground dry bread crumbs
2 cups chopped canned tomatoes*
2 Tbsp. fresh chopped Italian parsley
5 Tbsp. extra virgin olive oil


Instructions:

1. Clean the cuttlefish and slice then into half inch strips.
2. Put 2 Tbsp. olive oil in a pan and cook the cuttlefish at a high heat for 5 minutes with a pinch of salt and pepper. Remove from heat and set aside.
3. Sauté the onion in 3 Tbsp. olive oil until translucent.
4. Add the tomatoes and a pinch of salt an pepper to the onions and cook for about 10 minutes. Then add the cuttlefish to the tomatoes in onions and cook for an additional 3 or 4 minutes.
5. In the mean time prepare the pasta as directed.
6. When the pasta is ready drain it and add it to the sauce.
7. Mix in well and pour it all into a baking dish.
8. Mix the parsley, garlic and bread crumbs and then sprinkle them evenly over the pasta.
9. Bake in a preheated oven at 350° F for about 10 minutes.

Notes:

*If you want to fresh ripe tomatoes just blanch them first, peel them and dice.

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