Ingredients: for 4 persons: 400 gr (16 oz) penne or spaghetti pasta; 3 medium-sized cuttlefish; 300 gr (12 oz) tomato sauce; 1 onion; 1 clove of garlic, 1 tablespoon of broth; a glass of red wine; olive oil; salt.

Clean the cuttlefish and set aside the vesicles (it will be easier to ask to fishmonger to do it for you). Cut the cuttlefish into strips less than a cm wide. Sauté onion and garlic in olive oil and add the cuttlefish.
Sauté briefly, add wine, let it evaporate, then the tomato sauce diluted in ½ cup water, salt and black content of the vesicles. Far shrink a bit, and finally add a tablespoon of broth, cover and cook on medium heat for about 30 minutes. Meanwhile, cook spaghetti, drain, and then season with the sauce.