Octopus with Pasta in Red Wine and Herb Sauce
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Ingredients
- 600 g prepared octopus, cut into chunks
- 1 onion
- 3 garlic cloves
- 600 g tinned chopped tomatoes
- 150 ml red wine
- 2 bay leaves
- 300 g spaghetti
- 3 tbsp olive oil
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 562 kcal
- Protein
- 33.9 g
- Carbohydrate
- 66.4 g
- of which sugars
- 9.2 g
- Fat
- 13.2 g
- of which saturates
- 2.1 g
- Fibre
- 4.7 g
- Salt
- 0.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the onion and crush the garlic.
- 2
Warm the olive oil in a wide pan and soften the onion for 6 minutes, then add the garlic for 1 minute.
- 3
Add the octopus, tinned chopped tomatoes, red wine and bay leaves. Season well, cover and simmer gently for 55 minutes until the octopus is tender when pierced with a knife.
- 4
Uncover and simmer for a further 10 minutes to thicken the sauce.
- 5
Meanwhile, cook the spaghetti in boiling salted water according to the pack instructions, then drain.
- 6
Remove the bay leaves, toss the spaghetti through the sauce and scatter with chopped parsley before serving.
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