Octopus Bucatini recipe


What you will need for the Octopus Bucatini recipe:
4 tablespoons extra virgin olive oil
3 cloves garlic (chopped)
1 anchovy (chopped)
1 glass dry white Italian wine (Vermentino)
1 fresh green hot pepper (chopped)
1 pound plum tomatoes (hand crushed)
8 small octopus whole with tentacles (cleaned and cut in half)

Plus one pound of imported Italian Bucatini


Octopus Bucatini instructions:

Prepare large pasta pot with cold, clean, salted water. Set on high to begin to heat with intent to boil. 

-In a large skillet on medium high, add olive oil, when oil is hot add garlic, anchovy and peppers. As soon as garlic is slightly golden add 1 glass Italian white wine, cook for 1-2 minutes. Add tomatoes, bring to simmer then add octopus. Cook octopus sauce for 29 minutes. 

Meantime at the ten 15 minute mark add pasta to boiling water. 

-When pasta is el dente remove from heat and drain water, take a ladle full of the sauction and add to pasta, stir; now plate the pasta topping with 2 octopus and a ladle of sauce on each helping.

Serve immediately with southern Italian white wine, perhaps a nice Vermentino.

Buon Appetito!

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