Slice the bread and rub the edges with the garlic cloves.

Lay the bread slices in a wide saucepan, add the tomato, season with salt and pepper, and cover with some broth. Let it cook down a bit.

Clean the cuttlefish and cut them into strips. Add them to the bread and cook, stirring occasionally.

Continue adding broth as needed until you've used it all, the bread has broken down, and the cuttlefish are cooked through.

When the pappa is ready, turn off the heat and add the fresh basil leaves and a drizzle of extra virgin olive oil.