This recipe features two sorts of Italian pasta made with whole wheat flour. These are ear-shaped pasta (Orecchiette) and small tubular pasta (Maccheroncini), as a mixture called Maritate. You can make this pasta mix at home like you make noodles. Italian pasta goes well with seafood and is often served with seafood sauces. We made the sauce of our own using baby octopuses. Their flesh contains extractive substances that impart unique rich taste to the sauce and improve digestion. The flesh of octopuses also provides vitamins, minerals and it is low in fat.
Ingredients for Italian Pasta in Octopuses Sauce
- 300 g Maritate pasta mix
- 1 lb baby octopuses
- 3 tomatoes
- 1 parsley stalk
- 2 garlic cloves
- Olive oil as much as needed
- Flavored olive oil
- Separate ink sacks from octopuses and rinse them well in running water.
- Shred garlic cloves and parsley with a knife.
- Dice tomatoes finely.
- Saute garlic in olive oil, then add tomatoes, parsley and a tablespoonful of flavored oil.
- Add salt and simmer for 7-8 minutes, stirring regularly.
- Then put whole octopuses into the sauce and pour in a half glass of water or dry wine.
- Cover and simmer for 10 minutes over medium heat.
- Meanwhile, boil water in a pot.
- As soon as the water starts boiling, drop pasta and boil for 8-10 minutes. Then drain.
- Put pasta on plates, pour the sauce over and top with octopuses.