Squid Ink Spaghettini

Preparation:

Preparation: Boil the pasta in plenty of boiling salted water. In the meantime, fry the chopped parsley and onion in the oil, add the chopped tomatoes and cook them quickly, mashing them with a fork, salt and pepper generously, add the ink sachets, break them and let everything flavor. Drain the pasta al dente, dress it with the sauce and serve immediately. You can also add the cuttlefish (about 400 g) to this sauce, increasing the dose of tomatoes and cooking for about three quarters of an hour. The 'black' is always added almost at the end of cooking.