|Spaghetti with Octopus Sauce
112g black olives
250ml red wine
84g tomato paste
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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