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Ingredients
- 500 g (1 lb 2 oz) tagliatelle
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 garlic clove, crushed
- 425 g (15 oz) tinned chopped tomatoes
- 125 ml (4 fl oz/1/2 cup) dry white wine
- 1 tablespoon chilli sauce
- 1 tablespoon chopped basil
- 1 kg (2 lb 4 oz) baby octopus, cleaned and halvedÂ
Method
1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.
2. Meanwhile, 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, wine, chilli sauce, basil and season with salt and pepper. Bring to the boil. Reduce the heat and simmer for 10 minutes.
3. Add the octopus to the sauce. Simmer for 5-10 minutes or until the octopus is tender. Pour over the pasta and serve immediately.
