- 800g – 1kg Octopus (cleaned and thawed if frozen)
- 1 large onion sliced finely
- 2 – 3 cloves of garlic
- ¾ cup extra virgin olive oil
- 1 cup wine
- 1 tsp vinegar
- 3 dry bay leaves
- black pepper grains
- salt to season
- 300g elbow, ditali or baby shell pasta
- Heat up an empty pot and once its hot, add the octopus, place the lid on top and let it release its juices. This will take about 10 minutes maintaining your heat on high.
- Rinse off with cold water, cut and separate the tentacles. Remove the skin from under the suction cups which is usually slimy with a sharp knife. Proceed to cut the rest of the octopus and tentacles into 3cm pieces and set aside.
- In another clean pot, add the olive oil and saute the onions until see through. Add the garlic and the octopus and saute for an extra 2-3 minutes. Then, add the rest of the ingredients, lower your heat down to 3 (on a scale of 1 to 9) and let it simmer until its cooked and soft. Time can’t be calculated exactly because it depends on the octopus and the heat of each individual oven.
- Boil your pasta according to the directions of the package and add it to the Octopus just before serving! Enjoy!