Spaghetti al sugo di totani

Spaghetti with squid sauce - Sicilian recipe

🙋🏽Doses: 4 people


400 g of spaghetti
500 g of squid
1 large onion
1 liter of tomato puree
0,5 dl of olive oil
1 dl of dry white wine
pepper and grated Grana Padano to taste

Finely chop the onion and fry in a large pan with olive oil. Add the squid cut into strips and cubes, including the tentacles.
Once browned (if you like, it is shaded with a glass of white wine),
add the non-restricted tomato puree.
Season with salt and pepper and cook over a very low heat until the sauce has the characteristic veil of cooking on the surface and has reduced by at least half.
Boil the spaghetti and as soon as they are ready to cook, drain them and add them to the pan with the squid sauce.

Complete cooking over high heat by mixing the seasoning.
Serve hot with Grana Padano to taste.

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