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Spaghetti with Octopus Sauce
by nazzarenocasha


from Malta

1kg Octopus
224g onions
168g peas
224g tomatoes
112g black olives
250ml red wine
674g spaghetti
84g tomato paste
herbs
mint
lemon zest
olive oil
salt and pepper


Peel and slice the onions. Cut the octopus into even sized pieces, fry in a little oil and water.

Add the tomato paste and herbs, continue cooking for about 20 minutes.

Prepare the tomato, by peeling them and chopping them finely, add to the onions.

Strain the octopus but save the liquid.

Slice the olives and lemon zest. Add all remaining ingredients to the first mixture and simmer.

Add the octopus liquid and simmer for another 15 minutes.

Cook spaghetti until soft or al dente.




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