• 1 kg cuttlefish
• 1 onion, finely chopped
• 125 ml white wine
• 2-3 tomatoes, peeled and chopped
• 100 ml olive oil
• Salt
• Pepper
• 250 gr elbow macaroni

Wash and chop the cuttlefish in pieces. Remove the backbone, the skin, the eyes and cut the tentacles in pieces. Heat the oil in a saucepan and roast the onion. Add the pieces of cuttlefish, the wine, the tomatoes, salt and pepper. Add water and cook over low heat for about 50 minutes. Add the elbow macaroni and cook together with the cuttlefish until the macaroni is tender.