Tagliatelle con Seppie alla Napoletana
A delicious Napoletana-style pasta dish made with tagliatelle and fresh cuttlefish, cooked in a rich tomato sauce with white wine.
Ingredients
For the pasta
- 400 g 14 oz tagliatelle
For the Sauce
- 500 g 1.1 lbs fresh cuttlefish, cleaned and sliced
- 400 g passata or 400g (14 oz) San Marzano tomatoes, crushed)
- 4 tbsp extra virgin olive oil
- 2 garlic cloves minced
- 1 small onion finely diced
- 1 tbsp tomato paste optional, for depth
- 120 ml 1/2 cup dry white wine
- 1 small chili pepper finely chopped (optional)
- 1 tbsp fresh parsley finely chopped
- Salt and freshly ground black pepper to taste
- Grated lemon zest optional, for garnish
Instructions
Prepare the Base
- Start by heating the olive oil in a large skillet over medium heat. Add the minced garlic and diced onion. Sauté for 3–4 minutes, until the onion softens and the garlic becomes fragrant.
Add the Cuttlefish
- Stir in the sliced cuttlefish. Cook for about 5–7 minutes, stirring occasionally, until the cuttlefish becomes tender and lightly browned.
Deglaze with White Wine
- Pour in the white wine and let it simmer for 3–4 minutes. This will deglaze the pan and infuse the sauce with extra flavor.
Add Tomatoes and Season
- Stir in the passata and, if using, the tomato paste. Season with salt, pepper, and chili (if you like a bit of heat). Let the sauce simmer for 10–15 minutes until it thickens slightly and the flavors meld together.
Cook the Tagliatelle
- While the sauce is simmering, bring a pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions, usually for 7–10 minutes, until al dente. Reserve about 120 ml (1/2 cup) of pasta water before draining.
Combine and Serve
- Add the cooked tagliatelle to the sauce and toss everything together until the pasta is well coated. If needed, add a little reserved pasta water to loosen the sauce.
- Plate the pasta, and garnish with freshly chopped parsley and a sprinkle of grated lemon zest, if desired.