Octopus Stewed Octopus and Olive Tomatoes
Serves 2 persons
| Ingredient | Quantity |
| Organic Whole Grain Penne 250g | 160g |
| Organic Tomato Puree 200g | 100g |
| Organic Extra Virgin Olive Oil Dolce 250ml | Reasonable amount |
| Octopus | 300g |
| Onion | 1/4 pieces |
| Celery | 40g |
| Dry tomato | 1 piece |
| Garlic | 1/2 |
| Hawk claw | 1/2 book |
| Tomato (medium) | 1 piece |
Here's the ingredients you are using:
- Octopus is cut into bite-size, dry tomatoes are coarse.
- Chop garlic, onion, celery and cut the tomato into 1cm square.
- Put olive oil, garlic, hawk claws in the pan, put on the low heat, add scallion onions and celery, stir - fry, when you are fine you add octopus, tomato, tomato puree, leurie and wine, salt, pepper and tears. Add basil (half of the prepared amount) and cook for 20 minutes with a low heat.
- Add the black olives as grains to the finish, add the rest of the basil leaves and cook for another 5 minutes.
- Serve with boiled penne and serve in the dish, turn Extra Virgin Olive Oil and scatter the chopped parsley.
