Ingredients:
1.5 kg fresh octopus
2 onions
3 cloves of garlic
100 g cherry tomatoes
Bunch of fresh parsley
50 g olives
20 g capers
150 ml white wine
200 ml tomato purée (passata)
30 ml olive oil
100 ml water
Salt and pepper
250 g Tagliatelle Rustiche No. 13
3 L water for cooking the pasta
30 g salt for cooking the pasta
Preparation
Wash and clean the octopus.
Dice the onion, halve the cherry tomatoes, peel the garlic, and finely chop the parsley.
Sauté the onion, cherry tomatoes, capers, olives, and garlic in olive oil.
Pour in the wine and tomato purée (passata), then season with salt and pepper.
Add the octopus, pour in a little water, and let it simmer gently for an hour and a half until the octopus is tender.
Once cooked, remove the octopus and cut it into smaller pieces.
Bring a pot of water to a boil and cook the *Tagliatelle Rustiche* for 8 minutes.
Add the tagliatelle and the octopus pieces to the sauce, and cook for another 4 minutes until the sauce coats the pasta well.
Serving
About the author of the recipe
Stjepan Vukadin
Stjepan Vukadin poznati je hrvatski kuhar, kojeg već nekoliko sezona gledamo kao člana žirija hrvatskog MasterChefa. Rođen i odrastao u Dalmaciji, Vukadin spaja tradiciju s modernim tehnikama, istražujući lokalne okuse i namirnice koje obogaćuje kreativnim pristupom. Njegovi recepti odišu mediteranskom dušom i prilagođeni su ljubiteljima autentičnih i inovativnih okusa, čime unosi dašak svoje kulinarske strasti u svako jelo.
