Spaghetti “Risotto Style” with Octopus and Seared Cherry Tomatoes2017-07-24
- Cuisine: Mediterranean, Traditional Italian, Type: Entrée, Product Line: Barilla® Traditional Semolina, Barilla® Whole Grain
In southwestern Italy, seafood appears in many recipes. Here, it’s octopus, paired with pan-seared tomatoes and pasta cooked risotto style. Use any small or broken pasta for this dish.
Boil the octopus in salted water with the onion halves for about 30 minutes. Let cool in the liquid for 2 hours. Strain the octopus, reserving the broth, and cut the meat into 1/2-inch pieces.
Heat oil and saute the diced onion until translucent. Begin adding the broken pasta and stirring it with warm reserved octopus broth, as for risotto. Cook until the pasta is still quite al dente. Season with salt and pepper. Remove and spread it on a baking sheet to cool.
For each serving, to order: Sear 2 oz. tomato halves in a skillet; season with salt and pepper. Add 1 cup cooked pasta and loosen it with more broth. Stir in 4 oz. octopus and some basil and parsley and heat through. Plate and drizzle with olive oil.
- 3 lb. Barilla Spaghetti, broken into smaller pieces
- 6 lb. octopus, cleaned
- 3 onions: 2 halved, 1 diced
- Extra-virgin olive oil
- 3 lb. multicolored cherry tomatoes, halved
- 12 basil leaves, chiffonade
- 3 Tbsp. chopped parsley
- Salt and pepper
Chef Recommended Cuts
- Thick Spaghetti
- Whole Grain Spaghetti
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.