To prepare the stewed cuttlefish, first peel and finely chop the onion. Heat a drizzle of olive oil in a casserole or deep saucepan, add the onion, and sweat gently over low heat for about 7–8 minutes. Then, add the peeled datterini tomatoes.
Season with salt and pepper, reduce the heat, and cover with a lid. Once it comes to a simmer, let it cook for 20–25 minutes. Meanwhile, slice the cuttlefish into strips about 1 cm (1/2 inch) wide.
In a separate skillet, sauté the garlic clove with a drizzle of olive oil. Add the cuttlefish and sauté for a few minutes, then deglaze with the white wine.
Once the wine has completely evaporated, remove the garlic clove and transfer the cuttlefish to the saucepan with the tomato sauce. Stir well and cook uncovered over medium-low heat for 15–20 minutes; cooking time may vary depending on the size and thickness of the cuttlefish.
Once cooked, stir in a handful of chopped parsley and serve the stewed cuttlefish piping hot!
