Spaghetti with oc­to­pus and chilli sauce

(serves 8)

Friday - - Leisure -

SIL­VENA SAYS: This recipe is not only colour­ful, ver­sa­tile and whole­some, it is easy to pre­pare as well

Prep time: 30 mins Cook­ing time: 35 mins

500g oc­to­pus, poached 3 shal­lots, finely chopped 3 tbsp olive oil 2 gar­lic cloves, crushed 1/2 tsp chilli flakes 150ml fish stock 6 large toma­toes, skinned and cubed 400g dried spaghetti fresh oregano leaves, for gar­nish­ing

1 To make the sauce, re­move and dis­card the oc­to­pus head, then slice the body and ten­ta­cles into 2cm pieces.

2 Sauté shal­lots in olive oil over a low heat for 10 min­utes un­til soft and translu­cent. Stir in gar­lic and chilli, and sea­son to taste.

3 Add fish stock, toma­toes and oc­to­pus slices. Gen­tly sim­mer over a low heat for 20-25 min­utes un­til the oc­to­pus is very soft and ten­der.

4 Mean­while, cook the spaghetti ac­cord­ing to the packet in­struc­tions.

5 To serve, toss the cooked spaghetti with oc­to­pus sauce and gar­nish with oregano.

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