Ingredients for 4 persons:
- 250 gr. of Tagliatelle Filotea
- 2 medium-sized octopus already cooked (about 430 gr.)
- 4 fresh red tomatoes
- 2 tablespoons of capers
- 2 tablespoons of olives
- 100 ml. of dry white wine
- 1 clove of red garlic
- ½ red chilli pepper
- salt q.s.
- extra virgin olive oil
Prepare a tomato concasse: engrave the tomatoes with a cross cut, plunge them briefly in boiling water, drain and with the help of a small knife remove the skin. Then cut the tomatoes into quarters, remove the seeds and cut into cubes the pulp obtained.
Cut the boiled octopus into small pieces, taking care to leave intact the longer tentacles (about 4.5 cm.).
Slowly heat the oil with the clove of garlic lightly crushed and the crumbled chilli pepper in a pan over low heat. As soon as the oil is hot join the capers and after 2 minutes the tomato concasse.
Stir all toghether until the sauce begins to thicken.
Now join the octopus, cook over high heat for a few minutes, deglaze with the white wine, lower the heat, combine the olives, stir and continue cooking for another 15 minutes, until the sauce has thickened. After cooking, season with salt and add the chopped parsley.
Cook the Tagliatelle Filotea in plenty of salted boiling water, drain the egg pasta and toss it in the pan with the octopus sauce.
Adding parsley to taste, serve the dish immediately and enjoy!