Calamarata with octopus sauce is a tasty seafood main course, easy to make.
An alternative sauce to the classic seafood sauce, with simple ingredients and lots of flavor. The octopus meat stays tender and delicious, does not harden, making the dish irresistible and perfect for a seafood-based meal or for holidays.
Read how to make calamarata with octopus sauce with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs calamarata pasta
- 1.76 lbs octopus (already cleaned)
- 2 cups tomato sauce
- 1 onion
- 1 stalk celery
- 1 carrot
- 0.42 cups white wine
- parsley
- extra virgin olive oil
- salt
Preparation of Calamarata with Octopus Sauce
Rinse the octopus under cold running water.
Cut it into pieces, leaving the tentacles whole.
Clean the onion, peel the carrot and remove the threads from the celery stalk, then chop everything.In a large pot, heat some extra virgin olive oil and add the chopped aromatics.
Sauté for a few minutes, then add the octopus, stir to season it, and deglaze with the white wine.
Add the tomato sauce, cover the pot with a lid, and let it cook on low heat for an hour.At the end of cooking, adjust the salt.
Cook the pasta al dente in plenty of salted boiling water.
Toss it with the prepared octopus sauce and serve your calamarata with octopus sauce garnished with some parsley as desired.
Notes
Also visit the collection of recipes Fish Main Courses for Christmas Eve with ten easy and flavorful ideas: you can find it by clicking HERE.
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