Ingredients for 4 people:
- 250 Gr. LUINGUINE AL NERO DI SEPPIA “Casa Rovigatti
- 1 onion
- 400 gr. of clean cuttlefish
- 200 gr of peas (also frozen)
- Cherry tomatoes
- 1 glass of white wine
- Parsley
- EVO Oil “Il Frantoio”,
- Salt and Pepper
Method
Fry the chopped onion, diced cuttlefish and peas in a pan with a drizzle of “Il Frantoio” EVO oil for 20 minutes blending with white wine, add the cherry tomatoes and cook for another 10 minutes.
Cook the LUINGUINE AL NERO DI SEPIA “Casa Rovigatti” in abundant salted water for 2-3 minutes, drain the pasta in a pan, stir in the parsley and serve.
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