Here’s another fantastic recipe that’s quick and great for summer eating, pasta with pesto and octopus.
Ingredients: octopus, basil, pine nuts, garlic, extravirgin olive oil, pasta – best if it’s “trofie di Recco” from Liguria, but you should look for fresh pasta.
Procedure: make the pesto, which is different from traditional pesto in that there is no cheese, otherwise you risk overpowering the octopus flavour.
Blend together the basil, pine nuts, garlic and some oil and put aside.
Heat a pan and cook the octopus well.
When ready, chop them into pieces.
Cook the pasta and when ready dress it with the pesto and octopus.
