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Sunday’s lunch featured two of my favorite ingredients, baby octopus and lunga ziti. While the baby octopus have become a beloved food during my younger year’s as a marine merchant in the Mediterranean, lunga ziti, or, as they were simply known in our home when I grew up, macaroni, have been a familiar food item since I can remember as a small child. My mom used to serve them simply with some butter-sauteed bread crumbs (schmelze) and freshly grated swiss cheese. What a feast that was, fondly remembered to this very day 🙂
Bon Appetit ! Life is Good !
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To serve, top pasta with octopus. Sprinkle with chopped italian parsley.
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Cook octopus in salted water until tender, but still with a bit of bite. Drain.
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Saute in olive oil until starting to change color.
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Add finely diced onions and garlic paste. Saute until fragrant.
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Add diced bell peppers, saute one minute.
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Add diced tomatoes, oregano and sliced scallions. Saute for one minute.
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Deglaze with Salice Salentino or other robust red wine, add kosher salt and freshly ground black pepper. Simmer for two minutes. Check seasoning.
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Meanwhile, cook the lunga ziti al dente.
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To serve, top pasta with octopus. Sprinkle with chopped italian parsley
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Baby Octopus In Spicy Salice Salentino/Bell Pepper Sauce With Lunga Ziti
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Thank’s. Of course you can use frozen as long as the quality is good 🙂 Cheers
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Oh that looks amazing! Will definitely try once I find the little ones in my landlocked little country. Worst case, can I use frozen ones?
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Thank you for sharing! Delicious looking dish. Will make soon!
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