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Octapus with macaroni in tomato sauce

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Ingredients

1 kg kg Octopuses Octopus
1 L L Water Water
80 ml ml Olive oil Olive oil
80 ml ml White wine White wine
100 g g Onions Onion
(chopped)
50 ml ml Vinegar Vinegar
(dry)
2 g g Pepper Pepper
10 g g Salt Salt
2 sheets sheet Bay Bay
Parsley Parsley
(chopped)
10 sheets sheet Mint Mint
(chopped)
500 g g Ditalini pasta Ditalini pasta

Octapus with macaroni in tomato sauce

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60 min
(0)

Method

  1. Let the octopus thaw and rinse with water.
  2. Boil the octopus in a pot with the lid on for 30 minutes, stirring 2-3 times.
  3. Take the octopus out of the water
  4. Store the stock in a bowl.
  5. Once the octopus has cooled off, cut its tentacles in medium-sized chunks and its head in smaller ones.
  6. In the now empty pot, heat the olive oil, sweat the onion
  7. Add the octopus chunks.
  8. Simmer down with wine until reduced.
  9. Add the fresh tomato, salt, pepper, bay leaves and pour in 750 ml of the stock. If the stock is not enough, add some water.
  10. Bring to a boil and then add the macaroni.
  11. Cook for 12-14 minutes while stirring regularly.
  12. To finish, scatter with spearmint and parsley for extra aroma.

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