Ingredients
- 1 small octopus
- 1/2 cup olive oil
- 1 pinch rosemary
- 1 bay leaf
- 1 pinch oregano
- 1 teaspoon cumin seeds
- chopped parsley
- 1 green chili pepper chopped
- 1/2 pound/225g tomatoes — peeled and cut up
- 3 cloves garlic, chopped
- salt and pepper
- 1 pound/450g spaghetti
Method
- The octopus must be very carefully washed and dried, and the mouth removed.
- Cover the bottom of a saucepan with oil.
- Add the rosemary, bay leaf oregano, cumin seeds, parley, chili pepper, tomatoes and chopped garlic.
- Place the octopus on top of this mixture and season with salt and pepper.
- Cover the pot very tightly and simmer for about 45 minutes.
- Cook the spaghetti in plenty of boiling salted water until it is al dente.
- Drain and turn onto a warm serving dish.
- Mix the octopus sauce into the spaghetti.
- Serve piping hot.
Cooking time (duration): 60
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Italian
