Clean and wash the cuttlefish well, removing the bone and the suckers, then immerse them in boiling water, drain them and cut them into slices; then leave them to cool. Separately, prepare a soffritto of red Tropea onion, celery and a few leaves of fresh basil, with two or three tablespoons of tomato sauce and extra virgin olive oil. When this sauce is ready and with the right density, cook the cuttlefish.
1 kg of cuttlefish
3 spoons of tomato sauce
2 tablespoons of extra virgin olive oil