INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Spaghetti alla chitarra N° 104
1 kg octopus
300 ml red wine
1 onion
1 garlic clove
50 g tomato paste
parsley
thyme
chili pepper
extra virgin olive oil
salt
DIRECTIONS
Rinse the octopus under running water, remove the mouth and eyes, and cut it into chunks (the pieces shouldn’t be too small as the octopus will release part of its water while cooking and shrink a little). In a sauté pan, sauté 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. 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. Remove the garlic, chili pepper, onion and thyme and continue to simmer for 20 more minutes. Cook the Spaghetti alla chitarra N° 104 in a pot of abundant boiling salted water. A couple of minutes before the cooking time indicated on the pack, transfer the Spaghetti to the sauté pan and mix well, gradually adding some cooking water so the sauce thickens. Finish with a drizzle of oil and the chopped parsley and plate. Dig in!