"The secret of cooking octopus is: cook it for 30 seconds or more than 30 minutes. If you choose 30 minutes, you'll need to drown the octopus in the boiling broth 3 times first, then leave the octopus alone!! Let him cook in the broth for 30 min or until it gets soft." (Lara Petrella)
For the Broth
- 1 small onion
- 1 carrot
- 1 leek leaf
- 1 bay leaf
- Paccheri “filati al bronzo” - 500 g
- 1 octopus (1 Kg) cooked in the Broth
- 4 tbs olive oil
- 2 garlic cloves, finely chopped
- 8 fresh tomatoes
- 15 cherry tomatoes
- 1 bay leaf
- 2 tbs Kalamata olives
- 1/2 cup Octopus broth
- Fresh basil leaves
Preparing the broth
1. Put the vegetables washed and cut into rustic pieces of about 6 cm in cold water and bring to boil for 20 minutes.
2. Put the octopus in the broth and remove it quickly. Repeat the process for 2 more times. Put the octopus in the broth and let it cook for 30 to 50 minutes, depending on the size of the octopus.
Preparing the sauce & finishing
1. Fry the chopped garlic in olive oil over low heat until it starts to turn brown.
2. Mash the tomatoes and reduce them to a fresh sauce. Add the tomato sauce, the water, the salt and the bay leaf to the fried garlic. Cook for 30 minutes moving occasionally or until reduced by half.
3. Cut the octopus into 2 cm pieces, put the sauce together with 1/2 cup of its broth. Cook for more 10 minutes.
4. Meanwhile cook the pasta in water boiling with salt. Drain when there is 1 minute to finish cooking.
5. Mix the pasta with the sauce, the cuted cherry tomatoes and Kalamata olives and if it’s necessary add a little bit of the broth. Cook until it get "al dente" or “fork tender”.
6. Put the basil leaves and two tablespoons of olive oil, mix well and serve.
Enjoy with fresh White 5 and 1/2 Sardina Sparkling Wine.