Pasta with Octopus and Eggplant Sauce

Name: Pasta with Octopus and Eggplant Sauce
Total time: 1800 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: 10 1/2 oz pre-cooked octopus (about 300 grams); 1/2 small red onion (such as Tropea); 1/4 cup red wine (about 60 ml); 1 cup tomato purée (about 250 ml); 1 medium eggplant; as needed Water,; as needed Salt,; 1 fresh hot chili pepper (optional)

Elodia @kitchens_drops_elo

Reggio Calabria

A flavorful pasta dish with an intense taste of the sea. Octopus simmered with red wine is balanced by the creamy sweetness of eggplant. For those who like a little heat, a final touch of fresh chili pepper is simply perfect!

Elodia @kitchens_drops_elo

Saved

Ingredients

About 30 minutes

Serves 3 servings

10 1/2 ozpre-cooked octopus (about 300 grams)
1/2small red onion (such as Tropea)
1/4 cupred wine (about 60 ml)
1 cuptomato purée (about 250 ml)
1medium eggplant
as neededWater,
as neededSalt,
1fresh hot chili pepper (optional)

Saved

Steps

About 30 minutes

1

Peel and finely chop half the onion. Wash, dry, and cut the eggplant into even strips.
2

Sauté the onion with a generous drizzle of olive oil in a large saucepan suitable for making the sauce.
3

When the onion is golden (be careful not to burn it), add the pre-cooked octopus, cut into pieces.
4

Let it heat through, stirring so the onion doesn't burn, then pour in the red wine to deglaze the pan.
5

Once the alcohol has evaporated, add the eggplant. Stir and sauté for a couple of minutes.
6

Now add the tomato purée and enough water to cover the ingredients. Lightly salt, add a sprig of basil, cover, and cook over low heat for 20 minutes.
7

Meanwhile, bring a pot of water to a boil for the pasta. When it boils, salt the water and add the pasta, cooking according to package directions.
8

If using, wash, dry, and thinly slice the chili pepper. Add it to the sauce, remembering to remove the basil and adjust salt if needed.
9

Drain the pasta, reserving some cooking water in case you need it. Toss the pasta with the octopus sauce over low heat. Add reserved cooking water gradually only if needed.
10

Serve and finish your dish with a few fresh basil leaves.