Pettole abruzzesi in a baby octopus and olive sauce with a twist of orange

  • 1
    Difficulty


Preparation

Heat the Extra Virgin Olive Oil in a saucepan and add the garlic with all its skin, the chilli and the capers. Cut the baby octopus into quarters and add to the saucepan; briefly sautée and then add the white wine, allowing to sizzle.Cut the cherry tomatoes in half and the olives into fine slices; add to the saucepan. Cook the mixture over low heat for 20 minutes. Cook the pasta and strain when al dente. Toss the pasta with the sauce, chopped parsley and basil, and the grated orange peel. Serve immediately.