FOOD & DRINK
Very Spicy Octopus Pasta.
By Jonathan Campbell
Inspired by Italian chefs' speed and simplicity, I've transformed from a slow-cooking enthusiast to someone obsessed with fast, few-ingredient recipes. My growing collection of quality tinned fish is now often turned into quick, delicious pasta meals — proving that culinary magic can be found by embracing efficiency and minimalism […]
I’ve always been a slow cook and a slow cooker kind of guy, but recently I’ve been watching a lot of YouTube films showing Italian chefs in their kitchens.
They tend to cook with few ingredients and obviously they cook quickly, because time is money in a professional kitchen. So, I’m now becoming obsessed with fast recipes that use just a few ingredients.
With a growing collection of tinned fish from The Tinned Fish Market that needs to be eaten, I find pasta a great way of turning these delicious, tinned 'fruits of the sea’ into a meal.
Here’s one example.
Ingredients:
Tin of octopus in chilli and garlic sauce (I purchased mine from The Tinned Fish Market)
Half a red onion, finely sliced
1-2 gloves of garlic crushed
Flat tablespoon of picante seasoning (dried herbs and chilli mix available from Italian delis or TK MAXX)
Method:
Put your pasta into salted boiling water for 11-12 minutes, until al dente
Warm frying pan with a slug of extra-virgin olive oil
Put the red onion, garlic and picante mix into the pan; while stirring, wait for the onions to soften
Add the contents of the tin of octopus and stir (and stir)
Skim the starch water from the top of the boiling pasta, then add to sauce and stir
When pasta is al dente, add to sauce and toss
Serve straight to bowls.
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