Pasta Berruto

Pasta Berruto
Penne senza glutine con polpo e pomodoro

Gluten-free penne with octopus and tomato

Ingredients

(for 4 people)

Gluten Free Penne 320 g

Octopus 800 g

Copper tomatoes 450 g

Extra virgin olive oil 3 tbsp

1 clove garlic

Fresh chilli 1

Basil to taste

Salt up to taste

Black pepper to taste

Preparation

Peel the tomato and cut it into chunks. Pour the oil into a saucepan with 2 tablespoons of water, and the tomato and lightly "fry" until completely withdrawn.

Clean and boil the octopus. When cooked, the octopus should be soft. Place a pan full of water on the fire and bring to a boil; then add salt to the boil. It will be used for cooking the pasta. In the meantime, take care of the tomatoes: wash and slice them, from each slice make cubes that you will keep aside. Also cut the boiled octopus into small pieces. In a large pan, heat the olive oil with the peeled garlic clove and the chilli. Let it cook for a couple of minutes then add the chopped octopus. Let the octopus brown for 4-5 minutes, then add the diced tomatoes. Continue cooking for about ten minutes. In the meantime, you can cook the gluten-free penne (al dente). Once the sauce is ready, season with salt and pepper and flavor with fresh basil. Drain the penne al dente directly into the pan with the sauce. Stir to flavor and serve the pasta with octopus and tomato hot, perhaps with a leaf of fresh basil!

500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
Inizio pagina Back to top