Casarecce with stewed octopus, olives and capers

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Octopus180 g
• Chopped tomatoes180 g
• White wine40 ml
• Green olives4
• Capers5 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Chili pepper0.5
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish, sulphites,

Method

1. Rinse the octopus well under running water, remove the eyes and beak if still present and cut it into pieces of about 2 cm. Rinse the capers and slice the green olives into rings.
2. In a saucepan heat the oil over a medium heat with the crushed garlic and the chilli for 1 minute, add the octopus and brown it for 5 minutes, stirring, until it curls and turns pink.
3. Deglaze with the white wine and let it evaporate for 2 minutes, until you can no longer smell the alcohol; add the chopped tomatoes, the olives and the capers.
4. Cover and cook over a low heat for 50 minutes, stirring now and then and adding a splash of water if the sauce dries out, until the octopus is easily pierced with a fork: slow, covered cooking is what makes it tender. Taste and add salt only at the end.
5. In the last quarter of an hour bring the pasta water to the boil, salt it and cook the casarecce for the time on the packet, until al dente.
6. Drain the pasta, keeping a little cooking water, and toss it in the octopus ragù for 1 minute over a high heat, until well coated; remove the garlic and finish with chopped parsley.