Spaghetti With Cuttlefish

Preparation:

Preparation: Thoroughly clean and peel the cuttlefish, rinse and cut into thin strips. Fry the chopped onion, garlic and tentacles in an earthenware pan with the oil, add the cuttlefish, mix, add the seeded tomatoes and the vegetable water, salt and freshly ground pepper in the mortar . Continue cooking over a moderate heat until the cuttlefish is well cooked, adding a little warm water from time to time if the sauce should become excessively thin. Boil the spaghetti in salted water, drain when al dente, put them in a serving dish, sprinkle with grated pecorino cheese and chopped parsley and pour in the sauce with the cuttlefish.