Pasta with octopus and cherry tomatoes
With its lean and tasty meats, octopus is particularly appreciated at the table; It lends itself to being cooked in a thousand ways, one more appetizing than the other: the perfect octopus carpaccio for those looking for a refined appetizer, the stewed octopus and salty herbs for those who prefer a simpler dish, inspired by the typical stewed octopus, and even the octopus wrap for those who love fusion cuisine. In this recipe of pasta with octopus and tomato I have decided to offer you a first course to enjoy this mollusc in purity, only with the addition of a delicate tomato dressing. Fresh flavors and inviting aromas that will delight the palates of your guests: pasta with octopus and tomato, it's already love at the first bite!
The octopus is a marine specimen that lives among the rocks and on the seabed rich in algae. Its meat is very tasty and small octopuses are more appreciated. The cooking systems that best make the flavor of these molluscs are "stewed" or "after boiling". Among all the molluscs, the octopus is certainly the one that best lends itself to the preparation of first courses. Let's see how to cook spaghetti with octopus and cherry tomatoes.
INGREDIENTS
Spaghetti 320 gOctopus 800 gCoppery tomatoes 450 gExtra virgin olive oil 3 TablespoonsGarlic 1 segmentFresh chili pepper 1Basil to tasteSalt to tasteBlack pepper to taste
PREPARATION
Rinse the octopus thoroughly under running water, with a small knife pull out the beak, eyes and entrails. Once cleaned, boil it by immersing it in boiling water and cooking it for about 30 minutes. When cooked, the octopus must be soft, to verify skewer it with the tines of a fork, then drain the octopus and let it cool. Place a pan full of water on the heat and bring to a boil; then boil salt. It will be used for cooking pasta. In the meantime, take care of the tomatoes: wash and slice them, from each slice made of the cubes that you will keep aside. Cut the boiled octopus into small pieces. In a large pan heat the olive oil with the peeled garlic clove and chilli pepper. Let it flavor for a couple of minutes then add the octopus into small pieces. Let the octopus brown for 4-5 minutes, then add the diced tomatoes. Continue cooking for about ten minutes. Meanwhile, boil the spaghetti al dente adjusting you with respect to the time shown on the package. Once the sauce is ready, season with salt and pepper and flavor with fresh basil. Drain the spaghetti al dente directly into the pan with the sauce. Stir to flavor and serve the pasta with octopus and tomato hot, perhaps with a leaf of fresh basil!
PreservationI nrecommend that you immediately consume pasta with octopus and tomato. The octopus, if purchased fresh, can be frozen: this will also allow the meat to mature.
NoteIf you love more intense flavors, flavor the octopus cooking water with juniper berries and bay leaves. As an alternative to coppery tomatoes you can use cherry tomatoes to get a sweeter taste.
With its lean and tasty meats, octopus is particularly appreciated at the table; It lends itself to being cooked in a thousand ways, one more appetizing than the other: the perfect octopus carpaccio for those looking for a refined appetizer, the stewed octopus and salty herbs for those who prefer a simpler dish, inspired by the typical stewed octopus, and even the octopus wrap for those who love fusion cuisine. In this recipe of pasta with octopus and tomato I have decided to offer you a first course to enjoy this mollusc in purity, only with the addition of a delicate tomato dressing. Fresh flavors and inviting aromas that will delight the palates of your guests: pasta with octopus and tomato, it's already love at the first bite!
The octopus is a marine specimen that lives among the rocks and on the seabed rich in algae. Its meat is very tasty and small octopuses are more appreciated. The cooking systems that best make the flavor of these molluscs are "stewed" or "after boiling". Among all the molluscs, the octopus is certainly the one that best lends itself to the preparation of first courses. Let's see how to cook spaghetti with octopus and cherry tomatoes.
INGREDIENTS
Spaghetti 320 g
Octopus 800 g
Coppery tomatoes 450 g
Extra virgin olive oil 3 Tablespoons
Garlic 1 segment
Fresh chili pepper 1
Basil to taste
Salt to taste
Black pepper to taste
PREPARATION
Rinse the octopus thoroughly under running water, with a small knife pull out the beak, eyes and entrails. Once cleaned, boil it by immersing it in boiling water and cooking it for about 30 minutes. When cooked, the octopus must be soft, to verify skewer it with the tines of a fork, then drain the octopus and let it cool. Place a pan full of water on the heat and bring to a boil; then boil salt. It will be used for cooking pasta. In the meantime, take care of the tomatoes: wash and slice them, from each slice made of the cubes that you will keep aside. Cut the boiled octopus into small pieces. In a large pan heat the olive oil with the peeled garlic clove and chilli pepper. Let it flavor for a couple of minutes then add the octopus into small pieces. Let the octopus brown for 4-5 minutes, then add the diced tomatoes. Continue cooking for about ten minutes. Meanwhile, boil the spaghetti al dente adjusting you with respect to the time shown on the package. Once the sauce is ready, season with salt and pepper and flavor with fresh basil. Drain the spaghetti al dente directly into the pan with the sauce. Stir to flavor and serve the pasta with octopus and tomato hot, perhaps with a leaf of fresh basil!
Preservation
I nrecommend that you immediately consume pasta with octopus and tomato. The octopus, if purchased fresh, can be frozen: this will also allow the meat to mature.
Note
If you love more intense flavors, flavor the octopus cooking water with juniper berries and bay leaves. As an alternative to coppery tomatoes you can use cherry tomatoes to get a sweeter taste.
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