Pasta with Cuttlefish and Garlicky Caper Sauce
For the pasta: Rinse and halve the cherry tomatoes.
Rinse the cuttlefish, pat dry and chop.
Peel and finely chop the garlic. In a bowl, whisk the garlic with 4 tablespoons of the oil, lemon juice to taste and the capers. Season with salt and cayenne pepper to taste.
Cook the pasta in a pot of boiling salted water until al dente.
Heat the remaining oil in a skillet. Add the cuttlefish and cook for 3-4 minutes. Add the oil mixture and simmer over low heat for 3 minutes. Add the pasta and toss until thoroughly combined.
For serving: Serve the pasta on plates garnished with the tomatoes and basil.