INGREDIENTS
FOR 2 PEOPLE
250 g Sedani N° 68 Rummo
200 g octopus
120 g spring onion
120 g green pepper
1 garlic clove
Aged Pecorino
Salt
Pepper
Extra virgin olive oil
DIRECTIONS
Cut the octopus dividing the heads into 4 parts and cutting the tentacles depending on their length. Set aside. Slice the spring onion and set aside. In a pot, warm up the oil with a garlic clove, then add the octopus. Cook on a strong flame for 1 minute (it will release its water) then add the spring onion. Season with salt, then lower the flame to a minimum, cover with a lid and continue to cook for 40 minutes. Clean the green peppers removing the seeds and the white part. Cut them in strips, then in a sauté pan, warm up some oil with a garlic clove and sauté the peppers for a minute, then season with a pinch of salt. Meanwhile, cook the Sedani N° 68 in a pot with abundant salted boiling water. Move the octopus to the sauté pan with the peppers, then add the pasta a couple of minutes before its cooking time (see pack for timings). Add a ladle of cooking water and finish cooking the pasta while tossing it in the pan so all the ingredients are well mixed. Serve with some freshly grated Pecorino. Bon appetit!