Baby Octopus In Spicy Salice Salentino/Bell Pepper Sauce With Ziti Lunga

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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.

Cook octopus in salted water until tender, but still with a bit of bite. Drain.

Saute in olive oil until starting to change color.

Add finely diced onions and garlic paste. Saute until fragrant.

Add diced bell peppers, saute one minute.

Add diced tomatoes and sliced scallions. Saute for one minute.

Add diced tomatoes, oregano and sliced scallions. Saute for one minute.

Deglaze with Salice Salentino or other robust red wine, add kpsher salt and freshly ground black pepper. Simmer for two minutes. Check seasoning

Deglaze with Salice Salentino or other robust red wine, add kosher salt and freshly ground black pepper. Simmer for two minutes. Check seasoning.

Meanwhile, cook the lunga ziti al dente.

To serve, top pasta with octopus. Sprinkle with chopped italian parsley

Baby Octopus In Spicy Salice Salentino/Bell Pepper Sauce Over Lunga Ziti

Baby Octopus In Spicy Salice Salentino/Bell Pepper Sauce With Lunga Ziti

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