{"id":39275,"date":"2024-07-24T18:38:21","date_gmt":"2024-07-24T16:38:21","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=39275"},"modified":"2024-09-06T14:34:51","modified_gmt":"2024-09-06T12:34:51","slug":"spaghetti-alla-chitarra-n-104-octopus-stewed-in-red-wine","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/us\/recipes-us\/spaghetti-alla-chitarra-n-104-octopus-stewed-in-red-wine\/","title":{"rendered":"Spaghetti alla chitarra No. 104"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"SPAGHETTI alla CHITARRA n\u00b0 104 con POLPO UBRIACO\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/MT2jO-a9xS8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p><strong>FOR 2 PEOPLE<\/strong><\/p>\n\n\n\n<p><em>250 g Rummo Spaghetti alla chitarra N\u00b0 104<br>1 kg octopus<br>300 ml red wine<br>1 onion<br>1 garlic clove<br>50 g tomato paste<br>parsley<br>thyme<br>chili pepper<br>extra virgin olive oil<br>salt<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>Rinse the octopus under running water, remove the mouth and eyes, and cut it into chunks (the pieces shouldn\u2019t be too small as the octopus will release part of its water while cooking and shrink a little).<br>In a saut\u00e9 pan, saut\u00e9 the garlic and chili pepper in oil. Add the octopus and cook over medium heat. When half the water released has evaporated, add the red wine. Increase the heat and let the alcohol evaporate.<br>Add tomato paste, onion, thyme, and some freshly ground pepper. Lower the heat and cover with a lid propped on a wooden spoon, so the juices evaporate slowly, glazing the octopus. Simmer for 40 minutes.<br>Remove the garlic, chili pepper, onion and thyme and continue to simmer for 20 more minutes.<br>Cook the Spaghetti alla chitarra N\u00b0 104 in a pot of abundant boiling salted water.<br>A couple of minutes before the cooking time indicated on the pack, transfer the Spaghetti to the saut\u00e9 pan and mix well, gradually adding some cooking water so the sauce thickens.<br>Finish with a drizzle of oil and the chopped parsley and plate. Dig in!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/us\/list\/recipes-us\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 2 PEOPLE 250 g Rummo Spaghetti alla chitarra N\u00b0 1041 kg octopus300 ml red wine1 onion1 garlic clove50 g tomato pasteparsleythymechili pepperextra virgin olive oilsalt DIRECTIONS Rinse the octopus under running water, remove the mouth and eyes, and cut it into chunks (the pieces shouldn\u2019t be too small as the octopus will release [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":39280,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[941],"tags":[958],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/07\/Master_Preview.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/07\/Master_Preview.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/07\/Master_Preview.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/07\/Master_Preview-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/07\/Master_Preview.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/07\/Master_Preview.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/07\/Master_Preview.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/us\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Spaghetti alla chitarra N\u00b0 1041 kg octopus300 ml red wine1 onion1 garlic clove50 g tomato pasteparsleythymechili pepperextra virgin olive oilsalt DIRECTIONS Rinse the octopus under running water, remove the mouth and eyes, and cut it into chunks (the pieces shouldn\u2019t be too small as the octopus will release&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - 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