Octopus is a classic during Christmas and we usually serve it like a salad or with potatoes. But with pasta, for me, is another level. A flavorful seafood dish that will make you happy, very happy!
Chop all the vegetables into little cubes.
Chop the octopus in chunks of around 1cm.
In a big pot start frying the chili flakes with extra virgin olive oil. Then add all the vegetables and cook for 5 minutes.
Add the octopus as well and roast to extract as much flavor as possible. It’s fine if the octopus stick on the pot.
Deglaze with Porto wine and then red wine.
Now it’s time for tomatoes: both datterini and san Marzano to give different shades of flavor to the ragout.
Add the bay leaves and cook very slowly for around 2 hours. At the end add olives and pine nuts.
Now it’s pasta time. Boil it in salted water and take it out ‘al dente’. Sauteè the pasta with the ragout to create an emulsion to make it creamier.
Out of the heat, add extra virgin olive oil and parsley.
Servings 4