Pappardelle with Cuttlefish Ragù and Vegetables

Method

1. Score the tomatoes, blanch them for 10 seconds in boiling water, then transfer to ice water and peel.
2. Cut the totani (cuttlefish) into small pieces: finely chop the tentacles and cut the body into thin strips.
3. Heat olive oil in a pan and sauté 2 cloves of garlic until golden.
4. Add the cuttlefish to the pan, then add parsley stems. Sauté and let the flavors meld.
5. Deglaze with white wine and let the alcohol evaporate.
6. Remove the garlic cloves and parsley stems from the pan.
7. Add finely chopped fresh white onion and cook until softened.
8. Cut the yellow pepper, zucchini, and tomatoes into irregular pieces.
9. Add the tomatoes to the pan first, then the zucchini and peppers. Cook the vegetables together.
10. Meanwhile, cook the pappardelle in salted boiling water until al dente (the pasta is fresh and cooks quickly).
11. Transfer the al dente pasta directly into the pan with the sauce, adding a splash of pasta water if needed to adjust consistency.
12. Add chopped fresh parsley and a drizzle of raw extra virgin olive oil.
13. Optionally, grate some pecorino cheese on top. Toss everything together and serve immediately.