Penne pasta with Cuttlefish sause

Open the fridge, check for the ingredients and then decide about the recipe - that's my cooking motto. Some basic ingredients are always there, the others change. Today I have fresh cuttlefish as it was on offer at my trusted fishmonger's.   




INGREDIENTS:
Servings: 2

300g cuttlefish (1 small or half a big one)
160g Penne pasta
50g black olives
3-4 pinches of capers
2 garlic cloves
200-250 ml canned chopped tomatoes
some white wine 
half veg stock  
chilli
oregano
salt
sugar
EVO oil  

1. First we cook the sauce. For that cut garlic cloves into halves and fry them till they're gold in some EVO oil.

2. Cut cuttlefish body into very thin stripes and leave the tentacles as they are, we'll use them as a decoration.
3. Add cuttlefish to the frying pan with oil and garlic and add a splash of white wine. When the alcohol is evaporated add half a glass of water and half a veg stock, capers and olives and cook for 10 minutes.

4. Now it's time for tomatoes: add tomato pulp from a can or if you have fresh tomatoes you may add 3 middle tomatoes cut in cubes (you need to emerge the whole tomatoes into boiling water for a couple of minutes and then into cold water, then peel them accurately and cut).
5. Tomatoes contain acid so we need to balance it with some sugar: add couple of pinches of sugar to the sauce and some salt to taste. Add also some chilli and oregano.

6. Cook the sauce for 20 more minutes adding some water when it becomes too dry.

7. Meanwhile boil water for pasta and cook penne pasta until "al dente".



8. Mix pasta with the sauce and serve. You may decorate your plate with the cuttlefish tentacles from the sauce...