Calamarata pasta with octopus and mint expresses all the creativity of a dish with extremely Mediterranean flavors, suitable for every season and occasion. The calamarata, a cylindrical pasta similar to half paccheri or half sleeves, pairs perfectly with the intense flavor of octopus and the freshness of mint.
If the octopus is frozen: thaw it and cut it into pieces. If it's fresh: beat it with coarse salt inside a durable plastic bag to tenderize the meat, then cut it into pieces.
In a large pan, heat extra virgin olive oil and sauté a clove of garlic in its skin until golden.
Add the octopus pieces and sauté over high heat for a few minutes to brown.
Deglaze with half a glass of white wine and let the alcohol evaporate.
Pour in the tomato purée, add some mint, and season with salt. Add chili pepper to taste.
Let the octopus sauce cook on very low heat for about two hours, until the octopus is tender and the sauce is well combined.
Cook the calamarata in plenty of salted water according to the package instructions.
Drain the pasta al dente and toss it in the pan with the octopus sauce for a couple of minutes so that it absorbs the flavors.
Serve the calamarata hot, garnishing with more fresh mint if desired.
Large pan
Pasta pot
Knife and cutting board
Durable plastic bag (if fresh octopus)
Suggested wine pairing: Kikè Traminer Aromatico (Western Sicily) - fruity and aromatic notes. The recipe is typically Sicilian and versatile for various occasions.
Italy, Sicilia
| Energy (kcal) | 138.61 |
| Carbohydrates (g) | 19.62 |
| of which Sugars (g) | 1.13 |
| Fat (g) | 0.9 |
| of which Saturates (g) | 0.16 |
| Protein (g) | 12.21 |
| Fiber (g) | 0.58 |
| Sale (g) | 0.26 |
