Octopus with pasta rigatoni
| 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
380 cal
16.9
22%
2.9
14%
18.2
7%
4.2g
35.3g