- Chop the octopus into small pieces. Finely chop the onion, carrot, garlic and celery. In a large saucepan, heat a drizzle of extra virgin olive oil and sweat the chopped vegetables. Cook over a medium heat until the vegetables are soft and lightly browned.
- Add the octopus pieces to the vegetable mixture and fry for a few minutes, stirring often. Add the glass of white wine and let it evaporate, while continuing to stir. Once the wine has evaporated, add the tomato passata. Season with salt and pepper and mix well. Cover the saucepan and let the octopus ragù cook over a low heat, stirring occasionally, for around 30 minutes (or 60 minutes if the octopus is fresh, in which case add a glass of hot water).
- In the meantime, bring a pot of salted water to the boil and cook the Scialatielli con Archetto no. 891 to an al dente texture, placing them in the pot with the u-shaped side down. Strain the pasta and add straight to the saucepan with the octopus ragù. Stir gently to mix well. Serve and top with a generous sprinkling of chopped fresh parsley and a drizzle of extra virgin olive oil.
Scialatielli con archettowith octopus ragù
N. 891
15 min
40 min
4 people
Easy
INGREDIENTS
Italian Wheat Scialatielli con Archetto (from the Special Shapes line) no. 891 400 g
Fresh or precooked octopus 1
Tomato passata 400 g
Garlic clove 1
Onion 1
Carrot 1
Celery 1 rib
White wine 1 glass
Chopped parsley to taste
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
PREPARATION
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Recommended pasta for this recipe
U-shaped Scialatielli con archetto
N. 891 - Italian wheat
RECOMMENDED RECIPES
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