Linguine and octopus

Let's debunk a myth: although it is not a common practice, you might find some Italians who serve pasta with a slice of bread, linguine and octopus 😻🤩

Today I propose linguine with octopus, cherry tomatoes, a really tasty dish where the intense flavor of octopus meets the delicacy of the soft and sweet embrace of cherry tomatoes. Octopus is an excellent food for those with high cholesterol, in fact it has anticholesterolemic properties, and is low-calorie: for every 100 g of octopus, only 82 calories are assimilated. It is also a versatile raw material that lends itself to different preparations.

Ingredients

350 g of spaghetti

800 g of small octopuses (about 50 g each)

600 g tomato puree (or peeled tomatoes crushed and pureed)

1 clove of garlic

60 g parsley

100 g white wine

40 g of Italian extra virgin olive oil

salt

black pepper

Procedure

Rub the octopuses with fine salt and a little water in order to remove the external viscosity, rinse them well under running water and remove the beak, eyes and all the entrails. Pat dry and set aside. In a saucepan, fry half a clove of garlic with the parsley stalks and add the octopus; Pour in some of the white wine, remove the garlic and parsley stalks and cover with a lid. Continue simmering for about 20 minutes, drizzling with the remaining white wine from time to time. Add the tomato puree, cover again and continue cooking for another 30 minutes, always over low heat. Season with salt and black pepper, turn off the heat and let it rest with the lid ajar for at least 30 minutes: in this way the sauce will absorb all the aromas of the octopus. Dip the linguini in plenty of salted water, cook, drain, and add to the sauce in the pan. Finally, season with chopped parsley and garlic. Season with salt and pepper, stir in extra virgin olive oil and serve.