Ingredients
- 600 g moscardini
- 350 g bronze-drawn spaghetti
- 6 pcs peeled tomatoes
- 1 pc red Tropea onion
- half a glass of rose wine
- chili pepper
- garlic
- extra virgin olive oil
- laurel
- salt
For the recipe of spaghetti with purpitielli, wash the baby octopus, turn the bag over and remove the leathery part between the tentacles, then the eyes. Cut the onion into small pieces and brown it in a pan with extra virgin olive oil, a clove of garlic and a bay leaf for 5 minutes. During cooking, deglaze with the wine when the sauce is dry. Add the baby octopus in the same pan, wet again with a little water and let cook for about an hour. Then add the peeled tomatoes, crush them and cook for 5-6 minutes adding chilli and a pinch of salt. Meanwhile, boil the spaghettis, drain and mix them well with the sauce.
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