Pasta with Tomato and Octopus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 560 mg | (14 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 Octopus (ready to cook, 500 grams)
- 50 milliliters White vinegar
- salt
- 1 sprig rosemary
- 4 sprigs thyme
- 1 sprig parsley
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 120 milliliters dry white wine
- 300 grams Cherry tomatoes
- 500 grams Tagliatelle
- 50 grams black Olives (pitted)
- 2 Tbsps freshly chopped parsley
- freshly ground peppers
Preparation steps
Rinse octopus. Fill a pot with about 2 liters (approximately 64 ounces) water, vinegar and 1 tablespoon of salt and bring to a boil. Add octopus, reduce heat and simmer over medium-low heat, covered for approximately 1-1.5 hours. During the last 15 minutes, add herbs to the pot. Check octopus with a fork: if fork can be inserted and turned easily and meat is soft then the octopus is cooked. Remove octopus from the pot, let cool and cut into pieces.
Peel onion and garlic and finely chop. Heat oil in a pan and sauté onion and garlic together until translucent. Deglaze the pan with wine. Rinse tomatoes, trim and cut in half. Add half of tomatoes to the pan and simmer for about 10 minutes until slightly creamy.
Cook pasta in a pot with salted water until al dente.
Drain olives and cut in half. Add olives to the pan together with remaining tomatoes, octopus and parsley. Mix and let rest for 1-2 minutes and season with salt and pepper. Add drained pasta to the pan and mix well. Serve on warmed plates.
