Spaghetti al polpo ubriaco livornese
Directions
- 1Cut the octopus into small pieces.
- 2Chop the red onion.
- 3Add garlic to the chopped onion.
- 4In a casserole, add abundant Tuscan extra virgin olive oil and caramelize the onion and garlic.
- 5Add all the octopus to brown.
- 6Cover the casserole and let it cook for 5 minutes.
- 7Pour Tuscan red wine over the octopus to "get it drunk".
- 8Add a spoonful of tomato paste.
- 9Set the heat to minimum, cover, and let it cook for 50 minutes.
- 10Chop some parsley.
- 11After 50 minutes, add spaghetti directly into the octopus sauce.
- 12Add pepper and a drop of water to the spaghetti and sauce.
- 13At the end of cooking, add chopped parsley and a drop of olive oil.
Ingredients
- 2 fresh octopus
- 1 red onion
- 1 garlic
- abundant Tuscan extra virgin olive oil
- Tuscan red wine
- 1 spoonful tomato paste
- parsley
- spaghetti
- pepper
- drop water
Equipment
casserole
Tips
- To prevent the octopus from becoming chewy, cook it on minimum heat for 50 minutes with a lid.
- Do not add salt while cooking the octopus to avoid it becoming too salty.
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