Farfalle pasta with octopus

1 serving

30 minutes

Farfalle pasta with octopus is a dish embodying the spirit of Italian cuisine, where seafood combines with aromatic herbs and delicate pasta. Farfalle, known as 'butterflies', perfectly hold the rich sauce made from tomato juice, wine, and saffron. The history of such recipes dates back to Italy's coastal regions, where fresh seafood is the foundation of gastronomic culture. The octopus adds a rich taste of the sea, while garlic and rosemary deepen the aroma. The composition is finished with fresh parsley and grated Parmesan, creating an elegant and balanced dish. This pasta is perfect for a dinner that immerses you in the atmosphere of the Mediterranean coast with its warm evenings and aromas of fresh spices.

Energy value per serving

• Calories: 388.5
• Proteins: 23.2g
• Fats: 1.8g
• Carbohydrates: 53.4g

Ingredients

• Little octopuses: 5 pc
• Tomato juice: 0.5 glass
• Dry white wine: 0.5 glass
• Onion: 0.5 head
• Garlic: 2 clove
• Saffron: pinch
• Chopped parsley: to taste
• Grated Parmesan cheese: to taste
• Farfalle pasta (butterflies): 50 g
• Rosemary: pinch

Cooking steps

1. Finely chop the onion and garlic (one clove) and sauté in vegetable oil for two to three minutes.

   Required ingredients:

   • Onion: 0.5 head
   • Garlic: 2 cloves

2. Add some rosemary to the pan with onion and garlic, then pour in tomato juice after 10 seconds. Season with salt and pepper. Let it simmer for about seven minutes.

   Required ingredients:

   • Rosemary:  pinch
   • Tomato juice: 0.5 glass

3. Cook the pasta until al dente.

   Required ingredients:

   • Farfalle pasta (butterflies): 50 g

4. Pour wine into the pan with the sauce and continue to simmer the sauce over low heat.

   Required ingredients:

   • Dry white wine: 0.5 glass

5. Meanwhile, take the thawed octopuses and cut them. Don't cut too small, as they shrink significantly during cooking.

6. Watch the sauce. If it's too thick, add water from the pasta or wine.

7. Add saffron to the sauce.

   Required ingredients:

   • Saffron:  pinch

8. Increase the heat to maximum and add the octopus to the sauce. You can taste the sauce for salt and pepper beforehand and add as needed.

   Required ingredients:

   • Little octopuses: 5 piece

9. Final stretch. Quickly chop the parsley and prepare a clove of garlic. The preparation should take about two minutes, as the octopus cannot withstand long cooking.

   Required ingredients:

   • Chopped parsley:  to taste
   • Garlic: 2 cloves

10. Add the pasta to the sauce, immediately squeeze in a clove of garlic, add parsley, and remove from heat.

    Required ingredients:

    • Farfalle pasta (butterflies): 50 g
    • Garlic: 2 cloves
    • Chopped parsley:  to taste

11. Transfer the dish to a deep plate and generously sprinkle with parmesan. You can also add any fresh herbs.

    Required ingredients:

    • Grated Parmesan cheese:  to taste