CALAMARATA WITH OCTOPUS RAGU AND PECORINO CHEESE

A really very good and easy to prepare dish, I ate it in Ponza Italy and immediately tried my hand at preparing it.

I bought a nice octopus of about 400 grams, after cleaning it I cut it into pieces of about 3 cm.

In a pan I browned garlic, onion and chilli in EVO oil; then I poured the octopus and sautéed for a few minutes, I added a glass of dry white wine.

After the wine has evaporated I put about 200 g. of San Marzano tomatoes and a piece of pecorino.

I cooked for about an hour until the sauce has mixed well.

I boiled the pasta and poured it into a pan very al dente together with a little cooking water.

The result was astounding!
FISH SAUCES
​