This is a fantastic combination of octopus and pasta.
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Ingredients
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- 1 octopus ,
- 1 packet of pasta (of your own choice) ,
- 80 ml of olive oil ,
- 1 large onion, thinly chopped ,
- 1 water glass of sweet wine from Samos ,
- 500 g tomatoes, grated ,
- 1 teaspoon of thyme ,
- 1 bay leaf ,
- Salt ,
- Pepper
Instructions
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- Slice through the head membrane of the octopus and turn the pocket inside out to pull all the innards away. ,
- Wash it properly and put it inside a strainer to dry off. ,
- Put a large non-stick pan over high heat and once it’s hot add the octopus. ,
- The octopus shrinks and releases its juices. ,
- Place the lid on top and reduce the heat. ,
- Allow the octopus to be cooked in its own juices. ,
- Once it has absorbed all of its liquids and it has completely smoothed, remove it from the pot and slice it into small pieces. ,
- Add the olive oil in the pot, bring it to a heat and sauté the onion. ,
- Then add the octopus. ,
- Sauté it for a while and then cool it with the wine. ,
- Once the alcohol has evaporated add the grated tomatoes, the bay leaf and season with salt and pepper. ,
- Once it has been brought to a boil over high heat, reduce the heat to medium and cover with lid. ,
- Simmer for around half an hour. ,
- Then, boil the pasta in another pot with salted water until al dente. ,
- Dry them off, keeping aside a bit of the salted water and then transfer them to the pot with the octopus. ,
- Add some of the water that you have kept aside and boil until the sauce has set.
