WHAT?
1 small octopus (about 400g.)
150g. Matsata pasta (search matsata in my blog) or linguine
3 bay leaves, a few peppercorns, drops of vinegar
All spice
½ onion, 2-3 garlic cloves, chilli
1 teaspoon tomato paste, 2-3 small tomatoes chopped
Pinch of sugar
1-2 tablespoons olive oil
½ glass white wine
10 capers
Parsley to serve
Pepper, salt
Grated feta to serve
1 teaspoon tahini
HOW TO?
1️⃣Clean the octopus, cut in bites and add to boiling water. Add the bay leaves, peppercorns and red wine vinegar and cook for 35 minutes at low heat.
2️⃣In a new pan, chop and sauté in olive oil the onion, garlic and chilli for 2-3 minutes. Add the tomato paste and let cook for 1 minute. Splash the wine and let the alcohol evaporate (1 minute). Add the roughly chopped tomatoes, the sugar and the all spice and let cook for 10 minutes.
3️⃣In the meantime in salted boiling water, cook the pasta. Fresh it will be max. 4 minutes - dry for 8 minutes. Remove them and add to the sauce with couple of spoons of the boiling water. Add the octopus and cook for 2 - 3 minutes, until most of the water has evaporated.
4️⃣Serve with capers, parsley, extra pepper, salt (if needed) and grated feta. For extra gourmet flavours, add a teaspoon of tahini, and mix with the pasta to make them more creamy.
Comentários