An intense, dark red sauce with a sea flavor that will make your pasta unforgettable.
Ingredients
Portions 4
- 320 gr pasta
- 1 Kg fresh or frozen octopus: in this case it should be defrost
- 3 anchovy fillets
- extra virgin olive oil (for an excellent oil tap here)
- 2 cans of cherry tomatoes
- 2 cloves of garlic
- chili pepper
- Handful flat leaf parsley
Method
Wash the already cleaned octopus under running water. Make sure that the beak has been removed otherwise with the help of a small knife remove it (use a paring knife to make a full circular cut around the beak. This will allow it to pop out cleanly). In a large pan heat 2 tablespoons of oil with two cloves of garlic and three anchovy fillets. When the anchovy has dissolved in the oil, add the whole octopus. Leave it to flavor, turning it often.
Remove the garlic and add the tomato. Turn, add salt (a little), add the chilli and lower the heat. Leave and cook with a lid for 1 hour, 1 hour and a half.
Remove the octopus from the sauce and place it on a cutting board while we reduce the tomato sauce well. Cut the octopus into small pieces that we will add to the sauce just before seasoning the pasta. If the octopus were bigger, cut only one half and the other half you can eat it combined with boiled potatoes.
In a large pot bring abundant salted water to boil. Once it has boiled, put the pasta to cook: prefer a short pasta format, such as mezze sleeves, where the pieces of octopus will creep in. Drain the pasta when it is still “al dente” and add it to the saucepan with the sauce, where we will have reinserted the pieces of octopus. Turn carefully and decorate with chopped parsley before serving.
