Ingredients
- 700 g fresh octopus (defrosted)
- 320 g spaghetti on the guitar
- 250 g tomato sauce
- 1 clove of garlic
- 1 fresh hot pepper
- 1 sachet of saffron
- parsley
- extra virgin olive oil
- salt
To prepare pasta alla chitarra and octopus ragout, cut the octopus tentacles into small rounds; collect them cold in a saucepan with 3 tablespoons of oil, the whole garlic clove, the chilli pepper, the tomato puree and the saffron.
Bake on low heat for 25 minutes after boiling; if necessary, add a little water. At the end, add salt if necessary.
Boil in the meantime, drain the pasta and season it with the ragù and chopped parsley.
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