INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Spaghetti Grossi Quadrati N°221
400 g small octopus
200 g whole, peeled tomatoes
80 g black olives
40 g capers
100 ml extra virgin olive oil
1 garlic clove
Parsley
Chile pepper, to taste
Salt, to taste
DIRECTIONS
Begin by preparing the octopus. Clean them and cut into 1 cm pieces. Heat oil in a large saucepan. Add garlic, unskinned and lightly smashed, and sauté. Add the tomatoes with their juice and sliced chile pepper and stir. Add the prepared pieces of octopus, salt to taste, and a couple parsley stems. Stir rapidly blending well. Lower the flame, cover and cook slowly for at least an hour, reducing the sauce and concentrating the flavors. Transfer into a large sauté pan. Meanwhile, cook 250 g of the pasta in abundant salted water for 8 minutes. With a slotted spoon, transfer it directly into the sauté pan with the sauce, reserving the cooking water. Add capers and olives and toss vigorously over heat. Add chopped parsley, olive oil, and if desired, more sliced chile pepper. Continue to toss, adding pasta water to regulate texture, blend flavors and finish cooking the pasta (about 4 minutes in total). Garnish with chopped parsley and serve immediately.