Spaghetti alla chitarra with squid sauce

Tempo 10'  


(for 5 people)
– 500 g of spaghetti alla chitarra OroGiallo
– 600 g of squids
– 1 big onion
– 1 litre of tomato puree
– 50 g of extra-virgin olive oil
– 1 dl of dry white wine
– salt, pepper and parmesan cheese at will


Chop the onion e brown it in a large pan with the extra-virgin olive oil.
Add the squids cut in little slices and little cubes, including the tentacles.
Once the browning is reached ( at will sprinkle with a glass of white wine) and add the tomato puree. Salt and pepper and let cook on a very low flame, up to when the sauce has the characteristic
cooking veil on the surface and it is reduced to the half. Let the spaghetti cook in abundant salted water and drain them firm. Pour them into the pan with the squid sauce and let them flavour on a high flame. Serve hot with parmesan cheese at will.