• 350 g of penne (or another type of short pasta)
  • 10 new potatoes
  • 1 octopus 800g
  • 2 garlic cloves
  • 1 small red onion
  • 1 tbsp chopped parsley and rosemary
  • extra-virgin olive oil
  • salt
  • pepper

Wash the octopus thoroughly under running water, place it in a large pot of boiling water, cook it covered over low heat for 50 minutes and let cool in the cooking liquid. Peel the potatos, wash and cut into small pieces and place them in cold water. Peel and thinly slice the onion and brown it over low heat in a nonstick pan with 3 tablespoons of olive oil and garlic. Add the potatoes (drained and dried with a kitchen towel), herbs, salt and pepper and cook until brown. In the meantime, remove octopus eyes with a small knife, then the siphon, pushing it upwards, then remove the skin which will come off easily, and cut the meat into pieces. When the potatoes are cooked, add the octopus, stir and cook for a few moments. Boil pasta in salted water, drain it when al dente (firm), pour into the pan with the sauce and sauté over high heat for a minute, possibly adding a little oil. Finally, sprinkle with freshly ground pepper and serve

Share by: