Ingredients: Per 4 servings
Clean the cuttlefish by removing the skin from the body and cutting the tentacles from the body. Flip back the tentacles and squeeze out and discard the beak located in the center of the tentacles. Remove the eyes, the entrails, and the transparent inner cartilage. Cut the body of the cuttlefish into rings.
Heat the oil in a saucepan over medium heat. Add the onion and sauté. Add the cuttlefish and the garlic and let cook for a couple of minutes.
Pour in the white wine and let it evaporate.
Add the tomato purée, peas, parsley, and basil. Season with a pinch each of salt and pepper and cook until the cuttlefish is very tender. Serve.