This recipe originates from the Campanian region and is a staple dish at Fabio Stefanelli's La Favola restaurant in Sydney.
Ingredients for 5 persons
- 500 g of Paccheri pasta
- 500 g of cherry tomatoes
- 1 kg of fresh octopus
- 50 g of Ligurian olives
- 30 g of capers
- Two anchovies
- One red onion
- Three cloves of garlic
- Parsely
- Basil
- Extra virgin oil
- White wine
- Red chilli to taste
Clean and dry the octopus and cut it into small pieces of about 2 centimeters. Finely chop the other ingredients (garlic, onion, olives, capers and anchovies). Cut the tomatoes in half. To a medium size saucepan add olive oil then at low heat add the onion, garlic, olives and capers (and chilli to taste). When golden add the octopus increase heat and let simmer for about five minutes. When the octopus releases its juice add a generous splash of white wine and reduce to form a creamy sauce. Then add the tomatoes, cover and let simmer for about thirty minutes. When the sauce is ready add the parsley and basil and rest it. Boil the paccheri in salted water and once cooked drain and serve with a generous amount of sauce and a little parsley and basil on top. Do not add salt to the sauce as some of the ingredients already contain sufficient salt.
