Ingredients for 4 people
- 1 kg octopus;
- 320 g tubettini pasta;
- 500 g peeled tomatoes;
- 1/2 glass of white wine;
- chopped parsley to taste;
- 1 clove of garlic;
- L’Equilibrato EVO Olive Oil to taste;
- salt to taste;
Procedure
- Blanch the octopus, let it cool and cut it into pieces.
- In a frying pan, put theL’Equilibrato EVO Olive Oil, 1 clove of garlic and the chopped octopus.
- Add the white wine and deglaze.
- Add the chopped peeled tomatoes and cook for about 30 minutes.
- In another pot, to cook the pasta, we chose tubettini. We recommend cooking the pasta al dente.
- Stir-fry for a couple of minutes and serve immediately with a sprinkling of fresh parsley.