Nastrini With Cuttlefish Ragout

Preparation:

Preparation: After having washed the clean cuttlefish under running water, cut them into small pieces and cook them in a pot until they have lost all the water. As soon as this has evaporated, add 2 tablespoons of olive oil, the peeled and sliced onion and 2 crushed garlic cloves. Brown, add 250 g of sauce and continue cooking for 20 minutes. In the meantime, boil the ribbons al dente, drain them, transfer them to the cuttlefish sauce, wet them with a ladle of their cooking water, add a handful of chopped basil and sauté quickly.