Calamarata with octopus and mint is a very versatile dish, in fact it can be re-proposed in any season and occasion . A very particular pasta forms the basis of this fish dish. It is a sort of half paccheri and half sleeves, with a cylindrical, narrow and smooth shape. Furthermore, the intense flavor of the octopus, accompanied by the fresh flavor of the mint, makes the octopus and mint calamarata extremely Mediterranean, the perfect combination of goodness and creativity.
Ingredients for 4 people:
- 320 g of calamarata pasta
- 750 g of octopus
- Mint to taste
- 1 clove of garlic
- 100 g of tomato puree
- Salt to taste
- Extra virgin olive oil
- Half a glass of white wine
- Chili pepper to taste
Method
- Prepare the octopus: if frozen just cut it into pieces, if it is fresh you will have to beat it, in order to weaken it, placing it in a very resistant plastic bag, with some coarse kitchen salt.
- Sauté a clove of poached garlic in extra virgin olive oil, add the octopus cut into pieces and leave everything to brown for a few minutes, then add the white wine and let it evaporate.
- Pour the tomato puree, a little mint and leave to cook for a couple of hours.
- Add chilli to taste.
And so, after cooking the pasta, you will have a perfect dish to present as a first course in a fish-based lunch.
