A dish that will make your taste buds dance! A mix of seafood, freshness and a touch of spiciness.
Ingredients:
🌿 Lots of extra virgin olive oil
🧄 Minced garlic (one clove)
🌶️ Chili pepper (to taste, for the right kick!)
🐙 Small octopus or squid, cut into small pieces
🍷 A small glass of dry white wine
🍅 Datterini tomatoes (cut into quarters)
🧂 Salt and black pepper (to taste)
🍝 Spaghetti alla chitarra (or other spaghetti)
💧 Pasta cooking water
Pinted black olives (for an extra touch)
🌿 Chopped fresh parsley
A drizzle of oil to finish
Instructions:
Heat the oil: In a large pan, add plenty of olive oil and heat it over medium heat.
Garlic and chili pepper: Add the minced garlic and chili pepper. Let them fry for a minute until they release their aroma.
Pan-fried octopus: Add the octopus (or calamari) cut into pieces. Cook for about 5-7 minutes, until they start to become tender.
Add the wine: Pour the white wine and let it evaporate over high heat for 2-3 minutes, until you can only smell the scent of the sea.
Cherry tomatoes and condiments: Add the datterini tomatoes, cut into quarters, salt and pepper. Mix well and cover. Cook over low heat for 7-10 minutes, until the tomatoes have softened.
Cook the pasta: In the meantime, cook the spaghetti in plenty of salted water. Drain them al dente, but keep a little of the cooking water.
Stir with love: Add the drained spaghetti to the pan with the sauce, along with a ladle of cooking water to make it creamier.
Add olives and parsley: Add the black olives cut in half and the chopped fresh parsley. Mix gently.
Delicious finish: A drizzle of olive oil to complete the dish with an irresistible shine!
Serve hot: Mix well and serve immediately! A dish that slides down like a melody.
