July 3rd, 2016
Tagliatelle with baby octopuses
1/2 bottle of dry red wine - use a good wine
250g red tagliatelle
a small onion
2 cloves of garlic
3-4 anchovy fillets
some cherry tomatoes
Wash the baby octopuses and then place the wine on the stove. When it begins to boil, put the octopuses in, the lid over and let it cook for 15 minutes. Remove the octopuses from the wine and place them on a platter. Keep the wine for the next step.
Separately, boil the pasta in salted water for 1 minute less than the time specified on the package.
Heat the olive oil in a wok and add the onions, garlic (cut into small slices) and the anchovy fillets. Sauté it and stir until the onion becomes translucent. Pour the wine from the octopuses over them and let it heat until the sauce reduces its volume by half. After that add the octopuses and the cherry tomatoes and season everything with salt and pepper. Add the pasta, stir and leave them covered for a few minutes to rest.
When you serve, add some fresh basil because it has an exquisite flavor.