Time
2 hours 30 minutes
Serves
4
Difficulty
Medium
Ingredients
400g Mafaldine pasta (wide ribbon-shaped pasta)
400g canned whole peeled tomatoes, diced
800g octopus
2 tablespoons extra-virgin olive oil
90ml white wine
1/3 cup celery
1/4 cup carrot
1/5 cup onion
1 bay leaf
4 basil leaves
Method
In a large saucepan, saute the chopped carrot, celery and onion in the olive oil.
Separately, boil the octopus in boiling water for about 4 to 5 minutes, take it out and chop it into small pieces. Then put the octopus in the saucepan with the vegetables and sauté for a few minutes before adding the white wine. Let the wine evaporate, and then add the diced tomatoes and the bay leaf. Simmer at low heat for about 2 hours, then take out the bay leaf.
Cook the pasta separately in plenty of salted boiling water, drain and add to the octopus sauce. Serve the malfaldine garnished with a leaf of basil.
