Friday, June 13, 2008

Spaghetti Biz-zalza Tal-Qarnit (Spaghetti With Octopus Sauce)

  • 1kg Octopus
  • 224g onions
  • 168g peas
  • 224g tomatoes
  • 112g black olives
  • 250ml red wine
  • 674g spaghetti
  • 84g tomato paste
  • herbs
  • mint
  • lemon zest
  • olive oil
  • salt and pepper
  • Peel and slice the onions.
  • Cut the octupus into even sized pieces.
  • Fry in a little oil and water till tender.
  • Add the tomato paste and herbs, continue cooking for about 20 minutes on low flame.
  • Meanwhile prepare the sauce by peeling the tomatoes and chopping them finely.
  • Fry the onions in a pan till soft.
  • Strain the octopus but save the liquid.
  • Slice the olives and lemon zest.
  • Add all remaining ingredients to the first mixture and simmer for a while.
  • Add the octupus liquid and simmer for another 15 minutes.
Cook spaghetti for not more than 7 minutes or till it is al dente Pour octupus sauce over the spaghetti and serve hot. Topped with parpeasan cheese.

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