Troccoli with Octopus

Traditional pasta dish combining fresh troccoli with tender octopus in tomato sauce.

Ingredients

• 300 g troccoli
• 800 g fresh octopus
• 300 g tomato pulp
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped parsley
• Salt
• 1 chili pepper (optional)

Preparation

1. Clean the octopus: remove eyes, beak, turn the sac inside out and clean.
2. Pre-cook the octopus to tenderize it.
3. After initial cooking, cut the octopus into pieces, reserve some tentacle tips for garnish.
4. In a pan with oil, add chopped octopus and cooking water; cook until liquid is absorbed.
5. Add tomato pulp, salt and chili; cook about 30 minutes on low heat.
6. Cook troccoli in salted water for about 10 minutes.
7. Transfer pasta to the pan with the sauce, toss together, garnish with fresh parsley.

Notes

The octopus will be rubbery if not tenderized, so pre-cooking is essential.