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Pizzutello tomato and octopus spaghetti

There are some ingredients that make all the difference and give you a particularly tasty dish. The pizzutello spaghetti is a decided taste that is delicate at the same time and can be eaten plain or with a more articulated sauce. On this occasion, we have decided to give the dish a sea touch by making pizzutello and octopus spaghetti.

HOW TO

Ingredients for 4 people:

  • 320 g of spaghetti
  • 1 jar of o pizzuto tomatoes
  • 500 g of octopus
  • 1 glass of passito
  • 1 clove of garlic
  • Extra virgin olive oil
  • Salt


    This is a simple yet tasty dish, let’s begin our o’ pizzutello and octopus spaghetti right away. First of all, let’s clean the octopus properly and cut it into pieces.

    Brown a clove of garlic in a large pan with two tablespoons of extra virgin olive oil, add the octopus and add the passito, letting it reduce.

    Immediately after this step, add the jar of ’o pizzuto le gemme del vesuvio tomatoes and let it cook for about 20 minutes, adding required salt.

    Let the water for the pasta boil, add salt and drain the spaghetti when they are ‘al dente’.

    Add the pasta to the frying pan, tossing it and mixing it all for about two minutes and… finally the tasty dish is ready to serve!
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