• 14 oz PGI Gragnano Mezzi Occhi di Lupo
• 1.7 lb cuttlefish and its ink 
• Tomato paste 
• ½ red onion
• 1 clove of garlic from Vessalico
• ½ glass of white wine 
• 3 tbsp EVOO
• Fresh parsley 
• Salt and chilli 

DIRECTIONS:

Brown the garlic and chilli into a pan with some EVOO

Add the onion finely chopped. Add the cuttlefish previously cleaned and cut into cubes. Add the tomato paste and simmer with white wine adjusting the flavor with salt. 

Meanwhile, cook your Mezzi Occhi di Lupo al dente into abundant salted water, then pour them in the pan with the sauce and mix it all together with the cuttlefish ink

Add cooking water if needed.

Finish your dish with fresh parsley and serve.