Eviscerate the cuttlefish, wash it in tap water, cut it in medium-size pieces or in large strips.Finely mince garlic, onion and parsley.Heat the oil in a saucepan, add some prepared minced and let it dry.Add the cuttlefish, let it gain taste for a minute and douse it with white wine. Let it evaporate.
Add tomato sauce, dilute with a small amount of water, add some salt and pepper.Bring it to a boil, cover it and keep on cooking for about 25-30 minutes.
Turn off the heating, lay the cuttlefish and its sauce on a dish and serve it.
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