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Categories:Viewed: 93 - Published at: 3 years ago
Ingredients
- 80 grams Capellini (0.9 mm pasta)
- 50 grams Cooked octopus
- 1/2 tin Tinned tuna
- 8 Cherry tomatoes
- 3 tbsp Genovese sauce
- 1 tbsp Pasta cooking liquid (or water)
- 1 tbsp Olive oil
- 1 Salt and pepper
- 1 Chilli powder
Method
- Thinly slice the cooked octopus.
- Cut the cherry tomatoes in half.
- Drain the brine from the tinned tuna.
- Boil plenty of water in a large pot and add some salt (not listed in the ingredients).
- Cook the pasta.
- (Add about 1 tablespoon of salt per 1 L of water.)
- After cooking the pasta, save 1 tablespoon of the boiled liquid and drain the pasta into a colander.
- Rinse the pasta with running water and cool.
- Put several ice cubes on the pasta to chill and drain at the same time.
- Meanwhile mix ingredients in a large bowl.
- Combine the drained pasta from Step 4 into the bowl from Step 5 and mix.
- Check the seasoning and add more salt and pepper if necessary.
- Transfer the pasta to a serving dish.
- Place the tuna, octopus, and cherry tomatoes on top.
- Sprinkle with olive oil, black pepper, and chilli powder.
- I recommend "Brandy"'s Genovese sauce.
- The fragrant Genovese sauce is delicious!
- For Octopus carpaccio
- For Chilled pasta with Double Sauce.
