Seppie Con Piselli

Ingredients

• Parsley - A handful, chopped
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• White wine - 1/2 cup
• Tomato sauce - 400 g
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Peas - 500 g, fresh or frozen
• Cuttlefish - 1 kg, cleaned and cut into pieces

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the onion and garlic and sauté until they are soft and fragrant.
3. Add the cuttlefish pieces to the pan and cook until they become opaque.
4. Pour in the white wine and let it evaporate.
5. Add the tomato sauce, peas, salt, and pepper. Stir well to combine.
6. Cover the pan and let it simmer for about 45 minutes, or until the cuttlefish is tender and the flavors are well combined.
7. Sprinkle with chopped parsley before serving.