Spaghetti alla chitarra with octopus ragù

‘Spaghetti alla chitarra’ with octopus ragù is a tasty dish that combines the flavors of the sea with the tradition of homemade pasta. Here is the recipe:

Ingredients

• 400 g of ‘spaghetti alla chitarra’
• 1 medium-sized octopus, cleaned (about 800 g)
• 400 g of peeled tomatoes
• 1 glass of white wine
• 2 cloves of garlic
• 1 small onion
• 1 bunch of parsley
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by preparing the octopus ragù. Cut the cleaned octopus into medium-sized pieces.
2. Finely chop the onion and garlic. In a large pot, sauté the onion and garlic in extra virgin olive oil until they are golden.
3. Add the octopus to the pot and let it sauté for a few minutes. Then deglaze with the white wine until the alcohol evaporates.
4. Add the crushed peeled tomatoes and cook everything on low heat for about 1 hour or until the octopus is tender. If necessary, add a little water during cooking.
5. Adjust the seasoning with salt and pepper and add the chopped parsley towards the end of cooking.
6. In the meantime, cook the ‘spaghetti alla chitarra’ in a pot with plenty of salted water following the cooking times indicated on the package.
7. Drain the pasta ‘al dente’, transfer it to the pot with the octopus ragù, and sauté everything together for a few minutes to flavor the spaghetti.
8. Serve hot, garnished with a sprig of parsley if desired.

Curiosity

‘Pasta alla chitarra’ is typical of Abruzzo cuisine and takes its name from the traditional instrument used to cut it, which resembles a guitar. This dish is an excellent expression of how land dishes can meet those of the sea, creating a balance between different but harmonious flavors.

Bon appétit!