Penne Rigate with Olives and Cuttlefish The combination of small cuttlefish and black olives is made even more appetizing by the inclusion of fennel, used to flavour not only the sauce but also the water for boiling the pasta. INGREDIENTS Penne Rigate Barilla 350 g Small cuttlefish 200 g Fresh tomato 2 no. Red hot pepper 1 no. Black pitted olives 1 tablespoon Extra virgin olive oil 4 tablespoons Fennel seeds 1 tablespoon Garlic 1 glove Wild fennel 0.50 branch Salt to taste PREPARATION 1.Clean the cuttlefish thoroughly, cut the body into strips and leave the head whole, making certain the eyes are removed. Wash in clean cold water and drain. 2.Crush the garlic, chop the fennel and put both into a pan with e tablespoon of oil, all cold. Brown over a high heat for 1 minute; put in the cuttlefish, with salt to taste, and after 5 minutes add the tomatoes, peeled and diced and with the seeds removed. Stir and cook for about 20 minutes on a low heat, with no lid. 3.At the half-way stage, add the fennel seeds and the whole stoned olives. Add a little water if necessary, to ensure the sauce does not reduce too much. When the sauce is cooked, add the oil and the fresh hot pepper, finely chopped. 4.Cook the Penne Rigate Barilla in plenty of salted water flavoured with a little fennel, drain, and add the sauce. Mix, add salt to taste, turn out into a large bowl and serve. CHEF*S NOTE If cuttlefish are not readily available, squid can be used instead.
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