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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 |
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Create new shopping listOctapus with macaroni in tomato sauce
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Method
- Let the octopus thaw and rinse with water.
- Boil the octopus in a pot with the lid on for 30 minutes, stirring 2-3 times.
- Take the octopus out of the water
- Store the stock in a bowl.
- Once the octopus has cooled off, cut its tentacles in medium-sized chunks and its head in smaller ones.
- In the now empty pot, heat the olive oil, sweat the onion
- Add the octopus chunks.
- Simmer down with wine until reduced.
- 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.
- Bring to a boil and then add the macaroni.
- Cook for 12-14 minutes while stirring regularly.
- To finish, scatter with spearmint and parsley for extra aroma.
