Preparation
Wash the cuttlefish and slice into rounds. Place a garlic clove in a frying pan and brown with a little of the oil, then remove. Add the cuttlefish, brown for 8 to 10 minutes, salt to taste. Mix in the tomatoes (cut in two) and the marjoram, then reduce for 15 minutes. During this time, cook the Ziti Corti Rigati in a large quantity of boiling salted water until al dente, then drain and cover with the sauce.
