Octopus spaghetti

What do you need

350 gr of spaghetti800 gr of small octopus (about 50 gr each)

600 gr of tomato puree (or peeled tomatoes, crushed and passed through a fine chinois)

1 garlic clove

60 gr of parsley

100 ml of white wine

40 ml of extra virgin olive oil

Salt and pepper to taste

How to proceed

In a bowl, get rid of the external “slime! by rubbing the octopi with fine salt and a little water. Rinse well under running water and remove the beak, eyes and all entrails.

Dry and set aside.

In a saucepan, sauté half a clove of garlic (be sure to remove the germ beforehand) with the parsley stalks and add the octopus. Douse with part of the white wine, discard the garlic and parsley stalks and cover with a lid.

Continue cooking over low heat for about 20 minutes. From time to time, add the remaining white wine.

Add the tomato puree, cover again and continue cooking for another 30 minutes, always over low heat.

Season with salt and black pepper. Turn off the heat and leave to rest with the lid ajar for at least 30 minutes; this will allow the sauce to absorb all the delicious yumminess of the octopus.

Cook the spaghetti in plenty of salted water. Drain and add to the sauce in the pan. Sprinkle with chopped parsley and garlic.

Adjust the salt and pepper. Turn off the heat, drizzle with extra virgin olive oil and serve.

Note

Be sure you don’t add too much salt to the pasta cooking water. You don’t want it to be too salty and you can always add a bit more later on if you need to.