Recipe No 219 pasta sauce

Octopus pasta sauce

Time

Prep:

Total:

Difficulty
very easy
Yield
4–8 serves • 800 g
Metric Imperial

Processes

  • Olive oil (2 tbsp)
    27 g
  1. 01
    Heat in a frypan set over low heat.

  • Onion, sliced (1 onion)
    200 g
  • Garlic, minced (1 clove)
    3 g
  1. 02
    Add to pan.
  2. 03
    Cook until onion is tender, about .

  • Crushed canned tomatoes (1 can)
    400 g
  • Dry white wine (½ cup)
    125 g
  • Basil, fresh, chopped (1 tbsp)
    2.7 g
  • Chili sauce
    to taste
  • Salt
    2.5 g
  • Pepper
    0.5 g
  1. 04
    Add to pan.
  2. 05
    Increase heat and bring to a boil. Reduce heat.
  3. 06
    Simmer .

  • Baby octopus, cleaned, halved
    1000 g
  1. 07
    Add to pan.
  2. 08
    Simmer until tender, about .
  3. 09
    Serve with tagliatelle (Pasta dough).

Making ahead

Prepare sauce up to step 06.

Storing

Octopus does not keep well after cooking; sauce can be kept in the fridge for up to 3 days

Food pairings

Fresh tagliatelle made from Pasta dough.

Categorisation

Category
pasta sauce
Meal
component
Cuisine
italian
Diet
pescatarian
Tags
octopus pasta sauce