Spaghetti with Cuttlefish and Chickpeas

Method

1. Heat a generous amount of olive oil in a pan with garlic, rosemary, and chili.
2. When the oil is fragrant, add the cooked chickpeas, season with salt and pepper, and add a splash of wine. Let the alcohol evaporate.
3. Add a small amount of tomato passata and let it simmer.
4. After about 5 minutes of gentle simmering, turn off the heat. Remove half the chickpeas and blend them into a cream; leave the other half whole.
5. Remove the rosemary sprig.
6. Return the chickpea cream to the pan and stir.
7. Meanwhile, cook the spaghetti in salted boiling water until al dente.
8. Add a ladle of pasta water to the sauce and bring to a low simmer.
9. Add the diced cuttlefish to the pan and cook for 2 minutes (or 4-5 minutes if using frozen cuttlefish).
10. Drain the spaghetti and add it directly to the sauce. Toss over high heat for 1 minute to let the sauce penetrate the pasta.
11. Finish with fresh parsley and a drizzle of raw olive oil. Serve immediately.