Octopus Tomato Pasta

Ingredients

• 500 g octopus, cleaned
• 400 g linguine or spaghetti
• 400 g canned crushed tomatoes
• 3 garlic cloves, minced
• 3 tbsp extra virgin olive oil
• 0.5 cup dry white wine
• 0.5 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped
• to taste salt and black pepper

Steps

1. Place the cleaned octopus in a large pot of boiling salted water. Simmer for 40-50 minutes until tender, then drain, let cool slightly, and cut into bite-sized pieces.
2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
4. Add the octopus pieces to the skillet and cook for 2-3 minutes to lightly brown.
5. Pour in the white wine and simmer until the liquid has reduced by half.
6. Stir in the crushed tomatoes. Lower the heat and simmer the sauce for 15 minutes, seasoning with salt and pepper to taste.
7. Drain the pasta and add it directly to the skillet with the sauce. Toss well to coat the noodles.
8. Garnish with fresh parsley and serve immediately.