Pasta sauce and black olives moscardini. Delicious pasta dish: I used Calamarata, but I would also recommend the paccheri. The recipe for baby octopus sauce is a classic Southern Italy, but if you do not find the octopus you can prepare the same way the little octopus, they are tender and tasty. The Octopus are ' drowned’ in a tomato sauce, raisin wine and olives and take a sweet taste but decided, fragrant. If you don't have the wine you can use a white wine, the result will be slightly less aromatic but still great. The pasta with octopus sauce is one of my wild dishes in summer: everybody likes it! On the subject of pasta with fish sauce, I suggest you also try the pasta with squid and peas, the spaghetti with octopus in red sauce or in white, with pistachios and lemon. Have a good day!
360 grams of pasta calamarata or
500 grams of Octopus or Octopus small
350 grams of tomato chunks
2 tablespoons of tomato paste
15 black olives
half a red onion
a clove of garlic
chopped parsley, to taste
Salt, to taste
a small piece of chili pepper
a glass of white wine or half a glass of sweet wine
extra virgin olive oil, to taste
To prepare the pasta with baby octopus in tomato sauce, wash and dry the octopus and the octopus. Finely chop the onion and parsley. Put into a casserole the oil and garlic and FRY without Browning. Remove the garlic and add the onion, fry over low heat until it becomes soft and add the tomato paste.
When the concentrate it will be mixed with oil and onion, turn up the heat and add the Octopus: Brown them on all sides, Deglaze with wine (or with white wine) and allow to evaporate the alcohol part.
Season with salt and pepper and add the red pepper and parsley, Finally pour the tomatoes into chunks. Cover and cook for 30 minutes, until the Octopus will not be tender. Once cooked, remove the Octopus from the sauce and cut into small pieces, then put them back in the sauce and, If necessary, then narrow down over medium heat until it reaches the desired consistency. A fire off unite to moscardini sauce black olives pitted and chopped.
Boil the pasta in salted water and drain it al dente, keep the pasta in the pan with the muscat sauce and immediately serve the pasta with sauced muscat, frying the dish with a little fresh chopped parsley. Bon appétit!
MATCHING: A rosé wine is our suggestion with this recipe by the flavours of the sea. In particular, we suggest 'Mabilia': a product from the cellars Cirò Doc Vincenzo Ippolito, in the province of Crotone. This wine, with a pleasant freshness, It is characterized by hints of rose and black cherry. We recommend to serve between 10 and 12 degrees.