Tuesday 20 September 2016

Pasta with octopus sauce

10 minutes to prepare Serves 4



I've been plotting ways to get more baby octopus in my diet routine.
This resolution was probably the result of a series of incredible versions of octopus at Sardinian restaurants this summer. They've given me motivation to try my hand at making it at home.

Most recipes call for boiling the octopus more than 30 minutes, then toss the octopus with some simple vinaigrette, accompanying it with boiled potatoes. But I fell in love with this recipe from cucchiaio, which goes the route—simmering the octopus for just 20 minutes with fresh tomatoes.

Though it takes a little bit longer than a traditional Tuesday's recipe, the time is well spent; the octopus comes out tender and succulent. Plus, fresh tomatoes gives the sauce complexity while it also picks up all the flavor from the simmering octopus, making for a truly remarkable pasta dish. Try to believe.

Here's what you will need for the 4-serving recipe:

400 g Rigatoni pasta
1 kg fresh baby octopus
200 g cherry tomatoes
1 sprig parsley
1 clove garlic
salt and pepper
EVO oil

      1. Wash octopus and cut them into large pieces. Place them in a pan
      2. Let the water to evaporate over medium heat. Then, pour 4 tablespoons of EVO oil and add the garlic
      3. Once the garlic has become golden, remove it and add the cherry tomatoes, washed and cut by half. Cover with a lid and go on with the cooking for about 20 minutes
      4. Boil water in a pot, add salt and once started to bubble, add Rigatoni pasta
      5. Drain pasta al dente and stir it for a few moments with octopus and tomato sauce. Serve hot with chopped parsley and freshly ground pepper on top

        In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

        I wish I was an octopus so I could hug eight people at once.

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