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Penne with Octopus and Asparagus

17/11/2023

Penne with octopus and asparagus is a rich and flavorful dish that combines the tastes of the sea with those of the land. Here’s the recipe for preparing this tasty dish.

Ingredients

  • 350 g of penne rigate
  • 1 medium-sized octopus (about 600-800 g)
  • 1 bunch of fresh asparagus
  • 2 cloves of garlic
  • Fresh parsley to taste
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Dry white wine
  • 1 chili pepper (optional)
  • 1 lemon (for marinating the octopus)

Preparation

  1. Start by cleaning the octopus: remove the ink sac and the eyes, then rinse it well under running water. To make it tender, you could use the lemon marinating method by leaving it with the juice of a lemon, coarse salt, and pepper for about an hour.

  2. Then, cook the octopus in boiling water for about 40 minutes or until tender. You can check the doneness by sticking a fork into the thickest parts. Once cooked, drain and cut it into pieces.

  3. While the octopus is cooking, clean the asparagus by removing the tougher part of the stem and cutting them into pieces. Steam or boil the asparagus in salted water until al dente, then drain and set aside.

  4. In a large pan, sauté the chopped garlic (and chili pepper if you like a touch of spice) in extra virgin olive oil. Once golden, remove the garlic and add the octopus pieces, browning them over high heat.

  5. Deglaze with a glass of dry white wine and let the alcohol evaporate before adding the asparagus to the pan with the octopus.

  6. Cook the penne in a large amount of salted water following the package instructions for al dente preparation.

  7. Drain the pasta and add it to the pan with the octopus and asparagus. Mix well to flavor everything and blend the tastes.

  8. Serve the penne with hot octopus and asparagus, garnished with chopped fresh parsley and a pinch of freshly ground black pepper.

Curiosity

Italian cuisine often pairs sea ingredients with those from the vegetable garden, creating unique flavor combinations. Octopus is widely used in coastal regions, and its flesh, if well cooked, is tender and tasty. Asparagus is a spring vegetable that, with their slightly bitter taste, pairs magnificently with the sweetness of the sea provided by the octopus.

Penne with Octopus and Asparagus