A warming comfort dish of slow braised octopus in white wine and tomatoes with a vibrant and fresh sprinkle of parsley – a typical coastal Italian village dish.
- 3 pound baby octopus cleaned and roughly chopped
- 1/3 cup extra virgin olive oil
- 3 cloves garlic finely sliced
- 1 small white onion diced
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 14.5 ounce can tomatoes chopped
- 2 tablespoons balsamic vinegar
- 1/3 cup chopped black olives
- 2 sprigs thyme or oregano
- 1 bay leaf torn
- Salt and freshly ground black pepper to taste
- 1/3 cup roughly chopped flat-leaf parsley
- Cooked rigatoni or preferred pasta to serve
- Yield: 6 Servings
- Course: Entrée
- Pat octopus dry with paper towels. Heat olive oil in a large heavy based saucepan over medium high heat. Add garlic and onion and cook for a minute then stir in octopus, and cook for a few minutes until it turns opaque.
- Add tomato paste and cook for 1-2 minutes or until aromatic, then add the wine and bring to the boil, stirring well.
- Stir in tomatoes, balsamic vinegar, olives, thyme, bay, salt and pepper and reduce heat to low. Cover and simmer for 45 minutes to an hour or until tentacles are very tender. Check during cooking that mixture doesn’t become dry if heat is too high. Add more wine or water if so.
- Remove bay leaf and thyme sprigs and serve spooned over rigatoni and sprinkle with parsley.