Pasta with Cuttlefish, Tomatoes and Fresh Peas

Method

1. Heat olive oil in a large pan. Add the garlic cloves and the diced pancetta. Cook until the pancetta is crispy.
2. Blanch the cherry tomatoes in boiling water for a few seconds, then transfer to ice water. Peel and cut them in half.
3. Add the fresh peas to the pan with a splash of water. Cook for a few minutes.
4. Meanwhile, bring a large pot of salted water to a boil and cook the fusilli lunghi pasta according to package directions (about 15 minutes).
5. When the pasta is almost done, add the halved cherry tomatoes to the pan. Season with salt and a little chili pepper. Cook for 2-3 minutes.
6. Drain the pasta al dente, reserving some pasta water. Add the pasta to the pan with the sauce.
7. Add the raw cuttlefish strips directly to the pan. Toss everything together, adding a little pasta water if needed, until the cuttlefish is just heated through.
8. Drizzle with extra virgin olive oil and serve immediately.