Cuttlefish with Elbow Macaroni Recipe

• 500 gm Cuttlefish
• 1 small Onion (finely chopped)
• 65 ml White Wine
• 2 Tomatoes (peeled and chopped)
• 60 ml Olive Oil
• Salt (to taste)
• Pepper (to taste)
• 150 gm Elbow Macaroni

• Rinse the fish and drain. Cut them into pieces while removing their backbone, skin and eyes.
• Heat the oil in a deep frying pan and saute the chopped onions for 2 minutes.
• Stir in the cuttlefish, along with wine, tomatoes, salt and pepper to taste.
• Pour in the water. Cover and cook on low heat for 35-40 minutes.
• Mix in elbow macaroni and cook for another 10 minutes, or until macaroni is tender.
• Serve warm.