Spaghetti al polpo ubriaco livornese

55 mins
Serves 1
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Directions

  1. 1Cut the octopus into small pieces.
  2. 2Chop the red onion.
  3. 3Add garlic.
  4. 4Caramelize the onion and garlic in abundant Tuscan olive oil in a casserole.
  5. 5Add all the octopus to brown.
  6. 6Cover and leave for 5 minutes.
  7. 7Add Tuscan red wine to get the octopus drunk.
  8. 8Stir in a spoonful of tomato paste.
  9. 9Set the heat to minimum, plug the casserole, and leave it for 50 minutes.
  10. 10Chop some parsley the old way.
  11. 11After 50 minutes, add spaghettine to the sauce.
  12. 12Add only pepper, no salt.
  13. 13Add a drop of water if needed.
  14. 14At the end of cooking, add parsley and a drop of olive oil.

Ingredients

  • 2 meatballs octopus
  • red onion
  • garlic
  • abundant Tuscan olive oil
  • boccia Tuscan red wine
  • 1 spoonful tomato paste
  • little parsley
  • spaghettine
  • Pepper
  • drop water

Equipment

casserole

Tips

  • Do not add salt to the sauce, as the octopus already makes it salty.
  • To prevent the octopus from becoming rubbery, set the heat to minimum and cook for 50 minutes.