Penne with octopus and potatoes
Instructions
Wash thoroughly under running water, Octopus, put it in a large pot with plenty of boiling water, cook covered over low heat for 50 minutes and let it cool in the cooking liquid.
Peel the potatoes, wash them, cut them into small pieces and place them as soaked in cold water.
Peel and thinly slice the onion and Brown fresh focus in a non-stick pan with 3 tablespoons oil and garlic.
Add the potatoes, drain and dry with a cloth, herbs, salt and pepper and continue cooking until brown.
Meanwhile private eye Octopus with a Pocket knife, then of beak, pushing it upwards and then remove the skin, which will come away easily, and cut it into small pieces.
When the potatoes are cooked, add the Octopus, stir and let stand for a few moments.
Boil the pasta in salted water until al dente, drain, pour into the pan with the sauce and let it jump lively focus for a minute, adding a little oil.
Sprinkle with freshly ground pepper and serve.
Ingredients and dosing for 4 persons
- 350 g of type pasta penne
- 10 french novelle
- 1 polyp of 600 g
- 2 cloves of garlic
- 1 small red onion
- 2 tablespoons of parsley and chopped rosemary
- Olive oil extra virgin
- Salt
- Pepper