Baked Pasta with Octopus
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 463 kcal | (22 %) | ||
| Protein | 38.2 g | (39 %) | ||
| Fat | 13.8 g | (12 %) | ||
| Carbohydrates | 39.8 g | (27 %) |
Ingredients
- Ingredients
- 1 ready to cook Octopus 700 grams (can be frozen or canned)
- 15 Tbsps Vinegar
- 2 onions
- 3 garlic cloves
- 1 large can Tomato
- 1 small Bell pepper
- 2 Tbsps olive oil
- 125 milliliters Red wine
- Salt freshly ground pepper
- oregano
- 2 bay leaves
- 350 grams Pasta (Small macaroni or other short pasta)
- 1 Tbsp Margarine (or butter)
- 4 Tbsps breadcrumbs
- 4 Tbsps grated Kefalotyri cheese
Preparation steps
Rinse octopus thoroughly and place into a pot. Add 1 cup of water and vinegar and bring to a boil. Reduce heat and simmer until liquid has almost evaporated (about 1 hour). Cut octopus into 1 cm pieces (approximatley 1/2 inch).
Peel and slice onions. Peel and thinly slice garlic. Chop canned tomatoes into small pieces. Rinse and halve bell pepper, remove seeds and ribs and chop into small pieces.
Heat oil in a saucepan and saute onions and garlic for a few minutes. Add tomatoes with their liquid, pepper and octopus and simmer for about 10 minutes.
Deglaze pan with wine and season with salt, pepper and oregano. Add bay leaves to the pan and simmer, covered, for about 1 hour or until sauce thickens. Add more water, if necessary.
Cook pasta in boiling salted water for about 10 minutes or until al dente. Drain and rinse in cold water, drain well.
Butter baking pan and sprinkle with breadcrumbs. Spread pasta in the pan and top with octopus and the sauce. Bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes. Remove from the oven and serve.
