Octopus pasta sauce

Time

20 minutes total: 15 minutes attended, 5 minutes unattended

Storage notes

Octopus does not keep well after cooking; sauce can be kept in the fridge for up to 3 days

Difficulty

very easy

Yield

800 g (servings 4 –8)

Ingredients

Weight

Volume

Procedure

Olive oil

27 g

2 tablespoon

Heat in a frypan set over low heat.

Onion, sliced

200 g

1 onion

Garlic, minced

3 g

1 clove

Add to pan.

Cook until onion is tender, about 10 minutes.

Crushed canned tomatoes

400 g

1 can

Dry white wine

125 g

½ cup

Basil, fresh, chopped

2.7 g

1 tbsp

Chili sauce

to taste

Salt

2.5 g

6¼ dash

Pepper

0.5 g

5 dash

Add to pan.

Increase heat and bring to a boil. Reduce heat.

Simmer 10 minutes.

Baby octopus, cleaned, halved

1000 g

11¾ oz

Add to pan.

Simmer until tender, about 5 minutes.

Serve with tagliatelle (Pasta dough).

Making ahead

Prepare sauce up to step 6.

Food pairings

Fresh tagliatelle made from Pasta dough.

Nutrition

Serving size 200 g; calories 247.6 kcal, kilojoules 1035.8 kJ, protein 34.8 g, carbohydrates 9.5 g, sugar 3.3 g, fat 5.6 g, saturated fat 1 g, unsaturated fat 5.2 g, trans fat 0 g, fiber 1.1 g, cholesterol 109 mg,

Type pasta sauce

Author bhsimon

Yield

Servings

–

Serving size 100–200 g

Serve	Per serve
Energy (kcal)	247.6
Energy (kJ)	1035.8
Protein (g)	34.8
Fat (g)	5.6
Carbs (g)	9.5
Sugars (g)	3.3
Fiber (g)	1.1
Sodium (mg)	695.2
Cholesterol (mg)	109

Full details