Spaghetti with octopus lemon thyme
Instructions
For the Octopus: wash and boil the Octopus, for about 40 minutes in a pot of boiling salted water.
Leave it to drain and, once cooled, should be peeled and cut into thin slices.
For the sauce: clean the onions and coarsely, paste flaps, put it in a blender and add the clove of peeled garlic and celery.
Add the lemon and mince peeled limo all finely.
Pour the chopped prepared in a pan, fry it with oil and then add the chopped Octopus slices.
After about 15 minutes, add the white wine.
Clean the tomatoes and cut into segments, join us at Octopus sauce, add salt and pepper and cook for another 10-15 minutes in covered saucepan and moderate focus.
To serve: at 10 minutes from the end of cooking the sauce, boil the pasta in a pot of boiling salted water.
Al dente drain and pour into gravy.
Once seasoned, distribute in plates and serve immediately, garnished with sprigs of lemon thyme.
Ingredients and dosing for 4 persons
- For the dough:
- 280 g of type pasta spaghetti
- For the gravy:
- 1000 g of fresh octopus
- 1 clove of garlic
- 30 g of celery
- 30 g of white onions
- 350 g of cherry tomatoes
- 6 sprigs of lemon thyme
- 1/2 cup of dry white wine
- 5 tablespoons of olive oil
- Salt
- Pepper
- For garnishing:
- 3 sprigs of lemon thyme