Thaw the octopus at least 6 hours in advance at room temperature, also pour the saffron pistils into a glass full of water. Before starting the preparation, wash the octopus under running water.
Cut the octopus, removing the eyes, into cubes that are not too large or thick.
In a large saucepan, pour the extra virgin olive oil and sauté the soffritto mix (garlic, onion, celery, and carrot) for a few minutes. Add the octopus and let it flavor for 10 minutes with just the soffritto, add the red wine and cook for about 30 minutes or until it has evaporated.
Add the tomato purée, salt, and parsley and cook for about 1 hour; occasionally add the water with the saffron pistils and stir to prevent the ragù from sticking.
Cook the tagliatelle in plenty of salted water, drain them al dente and sauté for a few minutes in the octopus ragù, add some chopped fresh parsley.
Up to three days in the refrigerator.
It is recommended to prepare 24 hours in advance to enhance the flavor
Italia
| Energy (kcal) | 134.6 |
| Carbohydrates (g) | 17.17 |
| of which Sugars (g) | 12.96 |
| Fat (g) | 4.11 |
| of which Saturates (g) | 0.77 |
| Protein (g) | 3.33 |
| Fiber (g) | 1.64 |
| Sale (g) | 0.04 |
