Octopus with pasta rigatoni

seafoodLovers
Prep-time Bake-time
10 min 20 min
Difficulty
Servings
4 people

INGREDIENTS

  • 1 foodhaus octopus
  • 1 cup foodhaus onions in cubes
  • 2 tbsp Ardo diced garlic
  • ¼ cup Chorio extra virgin olive oil
  • 1 tbsp Ciao tomato paste
  • 1/4 cup white wine
  • 1 cup Ciao chopped tomatoes
  • 1 ½ liters vegetable broth
  • 500g Agnesi rigatoni
  • 1 tsp Maldon ground pepper
  • 1 small basil leaves, for the serving

METHOD

1. Let the octopus thaw overnight and let it thaw without adding water.

2. Place a large saucepan over medium heat.

3. Add 2 tbsp olive oil, add the onion and sauté for 1-2 minutes. Add the garlic and sauté for another 1-2 minutes

4. Rinse the octopus well and cut it into pieces. Add the octopus to the pot and sauté over high heat for about 3-4 minutes, until it gets a nice colour.

5. Add the tomato paste and mix well.

6. Poor in the wine and cook until the alcohol evaporates.

7. Add the tomatoes, the vegetable broth and mix.

8. Lower the heat to medium, cover and simmer for about 1 hour.

9. Put the rigatoni in the pot together with the salt and the pepper, sprinkle with olive oil and mix.

10. Cook for about 11-15 minutes until the rigatoni is ready.

11. Serve with small basil leaves.

NUTRITIONAL INFORMATION

Energy
380 cal

Fat
16.9

22%
Sat. fat
2.9

14%
Carbs
18.2

7%
Sugar
4.2g

Protein
35.3g