1.      Wash the cuttlefish and drain. Cut into bite-size pieces.

2.      In a large, deep saucepan over medium heat add olive oil.

3.      Add onions and cook, stirring, for 3 minutes or until transparent.

4.      Add cuttlefish, bay leaves, stir and cook for 4 minutes.

5.      Add the wine and cook until the alcohol evaporates.

6.      Add the passata, stir and bring to a boil.

7.      Reduce the heat to low. Simmer uncovered, stirring, for 30-40 minutes until the cuttlefish is tender and the sauce has thickened.

8.      In the meanwhile, boil the linguine in salted water for 6 minutes and drain.

9.      Add the linguine to the cuttlefish sauce and mix well.

10.    Season with salt and pepper and serve.

Kali Orexi!

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