Made with AI
Spicy Octopus and Roasted Pepper Penne Arrabbiata
55 min 667 kcal per serving Medium
Ingredients
4 Servings
- Cleaned octopus700 g
- Dry penne pasta500 g
- Red onions, sliced350 g
- Roasted red bell peppers, sliced500 g
- Tomato passata700 g
- Extra-virgin olive oil40 ml
- Garlic, minced25 g
- Dried chili flakes10 g
- Capers, drained50 g
- Fresh parsley, chopped25 g
- Salt8 g
- Ground black pepper2 g
Instructions
- 1
Place the cleaned octopus in a large pot and add enough water to cover it. Bring to a gentle simmer, cover, and cook for 45–60 minutes, or until the thickest part can be pierced easily with a knife.
- 2
Remove the octopus from the pot and let it cool slightly. Cut the tentacles and body into bite-size pieces, then pat them dry. Reserve some of the cooking liquid if desired.
- 3
Heat 20 ml of the extra-virgin olive oil in a large, deep skillet over medium heat. Add the sliced red onions and cook for 8–10 minutes, stirring occasionally, until soft and lightly caramelized.
- 4
Add the minced garlic and dried chili flakes. Cook for 30–60 seconds, stirring constantly, until fragrant without allowing the garlic to burn.
- 5
Add the tomato passata, roasted red bell peppers, capers, 4 g of salt, and the black pepper. Bring the sauce to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
- 6
Meanwhile, bring a large pot of water to a boil. Add the remaining 4 g of salt, then cook the penne until just al dente according to the package directions. Reserve about 250 ml of pasta water before draining.
- 7
Heat the remaining 20 ml of olive oil in a separate skillet over medium-high heat. Add the octopus pieces and sear for 3–5 minutes, turning occasionally, until lightly browned around the edges.
