PREPARING PENNE WITH OCTOPUS AND POTATOES

Ingredients:


  • 350 g of penne pasta
  • 10 new potatoes
  • 1 Octopus of 800g
  • 2 cloves of garlic
  • 1 small red onion
  • 1 tablespoon chopped parsley and rosemary
  • Extra virgin olive oil
  • Sale
  • Baby.

Preparation

Thoroughly rinse the octopus under running water, place it in a large pot with plenty of boiling water, cover and cook over low heat for 50 minutes, then let it cool in the cooking liquid. Peel the chips, wash them, cut them into small pieces, and gradually soak them in cold water.


Peel and thinly slice the onion and sauté it over low heat in a nonstick pan with 3 tablespoons of oil and the garlic. Add the drained and dry potatoes, the herbs, salt, and pepper, and continue cooking until golden brown. Meanwhile, remove the eyes from the octopus with a small knife, then the beak, pushing it upwards. Remove the skin, which will come off easily, and cut it into small pieces. Once the potatoes are cooked, add the octopus, stir, and let it cook for a few moments.


Cook the pasta in plenty of salted water, drain it al dente, add it to the pan with the sauce, and sauté over high heat for a minute, adding a drizzle of oil if desired. Finally, sprinkle with freshly ground pepper and serve.

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