Octopus Pasta

Ingredients

• 1 octopus, about 1 kg (2 lb), cut into pieces
• 400 g (14 oz) egg-free short pasta
• 1 onion and 2 garlic cloves
• 400 g (14 oz) crushed tomatoes
• 100 ml (scant ½ cup) red wine
• 80 ml (⅓ cup) olive oil
• Bay leaf, cinnamon and oregano
• Salt and pepper

Method

1. Cook the octopus in a dry pot until it releases its liquid, about 10 minutes.
2. Add the oil, onion and garlic, then the wine, tomatoes, spices and 300 ml (1¼ cups) water. Simmer 50 to 60 minutes until tender.
3. Add the pasta with 500 ml (2 cups) hot water and cook, stirring, until done.
4. Season and add oregano.

Tip. The pasta cooks right in the sauce and soaks up the octopus flavour.