Pasta Cuttlefish Tomatoes

Tender cuttlefish, sweet blistered tomatoes, and garlicky olive oil cling to every strand of pasta — a 30-minute Southern Italian weeknight classic.

Amount	Ingredient
12 oz	Dried spaghetti, linguine, or other long pasta
1 lb	Cleaned cuttlefish (or squid), bodies and tentacles
1 pint	Cherry tomatoes (about 2 cups), halved
3 tbsp	Extra-virgin olive oil, divided, plus more for drizzling
4 cloves	Garlic, thinly sliced
¼ cup	Fresh flat-leaf parsley, finely chopped
½ tsp	Kosher salt, plus more for pasta water
¼ tsp	Red pepper flakes (optional, for heat)
	Freshly ground black pepper

This is the kind of recipe that defines cucina povera at its finest: a handful of simple ingredients, handled with care, yielding a dish far greater than the sum of its parts. Cuttlefish (or squid, if that's what your fish counter has) simmers briefly with garlic and olive oil until tender, then cherry tomatoes break down into a light, briny sauce that coats the pasta beautifully. A finishing shower of fresh parsley and a drizzle of raw olive oil brightens everything. No cream, no cheese — just the sea, the sun, and the pantry.

Use level tablespoons and standard US measuring cups. All produce is medium unless specified.

📋 Preparation

Step 1: Prepare the Cuttlefish and Aromatics (5 min)

Rinse the cuttlefish under cold water and pat dry with paper towels. Slice the bodies crosswise into ¼-inch-wide rings. Leave smaller tentacle clusters whole or halve larger ones. Halve the cherry tomatoes. Finely chop the parsley and set aside.

Step 2: Start the Pasta (10 min)

Bring a large pot of generously salted water (about 1 tablespoon kosher salt per 4 quarts water) to a rolling boil. Add the pasta and cook until 1 to 2 minutes shy of al dente (about 1 minute less than the package's minimum time). Reserve 1 cup of pasta cooking water before draining.

Step 3: Sauté the Garlic and Cuttlefish (4 min)

While the pasta cooks, heat 2 tablespoons of the olive oil in a large 12-inch skillet over medium heat. Add the sliced garlic and red pepper flakes (if using) and cook, stirring constantly, until fragrant and just golden, about 30 seconds — do not let it brown. Add the cuttlefish, season with ¼ teaspoon salt, and cook, stirring occasionally, until it releases its liquid and starts to firm up, about 3 minutes.

Step 4: Build the Sauce (8 min)

Add the halved cherry tomatoes and the remaining ¼ teaspoon salt to the skillet. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, about 5 to 7 minutes. Use the back of a spoon to gently crush a few of the tomatoes against the skillet wall for a saucier texture. Season generously with black pepper.

Step 5: Combine and Finish (2 min)

Add the drained pasta directly to the skillet with the cuttlefish and tomatoes. Sprinkle in the chopped parsley and drizzle with the remaining 1 tablespoon olive oil. Toss vigorously with tongs for 1 to 2 minutes, adding reserved pasta water a splash at a time (about ¼ cup) if the sauce needs loosening, until the pasta is perfectly al dente and well coated. Taste and adjust salt and pepper.

Step 6: Serve (1 min)

Divide among warm bowls. Finish each portion with a generous drizzle of raw extra-virgin olive oil and an extra crack of black pepper. Serve immediately.

🧑‍🍳 Chef's Tips

• Cuttlefish vs. Squid: Cuttlefish is slightly thicker and more tender than squid, but either works beautifully here. If using squid, reduce the initial sauté time to 2 minutes to prevent rubberiness.
• Don't overcook the cuttlefish: Cuttlefish goes from tender to tough quickly. Cook it just until it firms up — the residual heat from the pasta and sauce will finish the job gently.
• Reserve that pasta water: The starchy pasta water is the secret to a silky, emulsified sauce that clings to the pasta. Add it a splash at a time and toss vigorously.
• Garlic caution: Thinly sliced garlic can burn in seconds. Keep it moving in the pan and pull it off the heat the moment it turns pale gold.
• No cheese: This is a seafood pasta — pecorino or Parmesan would overwhelm the delicate brininess. Trust the olive oil and parsley.

🍷 Wine Pairing

Wine	Why
Verdicchio dei Castelli di Jesi	Crisp, mineral-driven white with bright acidity that mirrors the briny cuttlefish and cuts through the olive oil.
Greco di Tufo	Slightly richer, with stone-fruit notes and a saline finish that complements the tomato and seafood.
Vermentino di Sardegna	Zesty citrus and herbal notes echo the parsley and garlic without overpowering.

📊 Nutrition (per serving, estimated)

Calories	Protein	Fat	Carbs	Fiber
455	23 g	15 g	56 g	4 g

Based on 12 oz pasta, 1 lb cuttlefish, 3 tbsp olive oil. Actual values will vary based on pasta shape and brand.

Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.