A delicious first course with a seafood flavour!
Ingredients for 4 people- 400g of spaghetti alla chitarra Armando
- 2 octopus (about 450 g)
- 4 cloves of garlic
- 800 g of tomato puree
- Extra virgin olive oil to taste
- Parsley to taste
- Salt to taste
- Pepper to taste
First clean the octopus and cut it into pieces.
Pour three tablespoons of extra virgin olive oil and the crushed garlic cloves into a pan. Sauté over medium-low heat for a couple of minutes.
At this point, add the octopus and brown it: you'll see it release its liquid. Continue cooking for about twenty minutes over low heat.
Once the required time has passed, add the tomato puree and mix well, then continue cooking for 40 minutes.
About a quarter of an hour before the end of the cooking time, cook the spaghetti in plenty of lightly salted boiling water. When it's al dente, transfer it to the pan with the sauce and add a ladle of the pasta cooking water.
Blend all the flavors well and finish with a sprinkling of pepper, chopped parsley, and a drizzle of extra virgin olive oil.
Enjoy your meal!
