Ingredients
- 500 g (1 lb) mixed tagliatelle
- 1 kg (2 lb) baby octopus
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 clove garlic, crushed
- 425 g (14 oz) can tomato purée (passata)
- 1/2 cup (125 ml/4 fl oz) dry white wine
- 1 tablespoon bottled chilli sauce
- 1 tablespoon chopped fresh basil
Method
1. Cook the tagliatelle in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.
2. Clean the octopus by using a small sharp knife to remove the gut, either cut off the head entirely or slice open the head and remove the gut. Pick up the body and use your index finger to push the beak up. Remove the beak and discard. Clean the octopus thoroughly, pat dry and, if you prefer, cut in half. Set aside.
3. While the pasta is cooking, heat the oil in a large frying pan. Add the onion and garlic and stir over low heat until the onion is tender. Add the tomato purée, wine, chilli sauce, basil, and salt and pepper, to taste, to the pan. Bring to the boil, reduce the heat and simmer for 10 minutes.
4. Add the octopus to the pan and simmer for 5-10 minutes, or until tender. Serve over the pasta.
