Octo Pasta

Ingredients

• 1 whole octopus
  MARINATE
• 8 C water
• 2 C red wine
• 1/2 C white vinegar
  VINAIGRETTE
• 3 TBL white wine
• 2 TBL EVOO
• 2 tsp garlic powder
• oregano, salt and pepper
• one lemon – zest and juice
  PASTA
• 1/2 onion – slivered
• 4 cloves shaved garlic
• 1 C cherry tomatoes (halved)
• 1/4 C Kalamata olives
• 1/2 C tomato sauce
• salt, pepper, micro greens and cooked orichetta pasta

Step by Step

1. Put all (or part) of octopus into the marinate
2. Wives tale?  Don’t know, but they all do it…
   Put two wine bottle corks in the liquid
3. Turn heat onto medium low
4. As soon as the marinate starts to simmer, reduce to low
5. Allow to cook for another 90 minutes
6. Rub off sucker cups with a spoon
7. Remove the beak (cartilage)
8. Cut arms at a bias into 3/4 inch pieces
9. TASTE TEST:  Should be soft, not chewy
10. Brush with oil and sprinkle with salt and pepper
11. Sear on hot grill pan (350º) for 1 minute per side
12. Whisk together Vinaigrette and toss with octopus pieces and set aside
13. Now, finish your pasta
14. Sear shallots or onion in EVOO
15. Add in shaved garlic
16. Sweat for 3 more minutes
17. Add olives
18. Add cherry tomatoes
19. Add salt and pepper
20. Add tomato sauce
21. Toss above with orichetta pasta
22. Plate pasta
23. Top with octopus
24. Garnish with microgreens and lemon