Pasta with Octopus Sauce
Serves 4
Prep Time 20 mins
Cooking 50 mins
Level medium
Ingredients
- 800 Octopus
- 800 Rigatoni Pasta
- 400 Mayor Peas
- 100 Black Olives
- 1 can Mayor Diced Onions
- 200 Mayor Polpa (tomato pulp)
- 75 Three Hills Kunserva (tomato paste)
- 300 Red Wine
- Fresh Basil
- Fresh Mint
- Olive Oil
- Lemon Zest
- Salt and freshly ground pepper
Cut the octopus into even sized pieces and put them in a small bowl. Heat a small quantity of oil and water in a large and deep frying pan and fry the octopus pieces. Remove them from over the heat when cooked and leave to cool for about 15 minutes. Add the tomato paste and herbs and continue cooking. In a separate pan, add the Mayor Diced Onions and the Mayor Polpa. Slice the olives and add them, together with the lemon zest, to the tomato mixture. Mix well. Mix this mixture with the octopus mixture. Add the peas, wine and seasoning. Continue cooking for about 30 minutes. Meanwhile, boil the pasta in plenty of salted water. Drain well when ready. Serve the octopus sauce on top of the cooked pasta.
Recipe By Anton B. Dougal