Paccheri Con Ragu Di Polpo By Isabel Lederman
Ekone Pacific wild octopus ragu with (paccheri/rigatoni) pasta. Our friend Isabel calls this series 'dinner for one' and what better way to treat yourself than
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Stove
- Mixing bowl
- Can opener
- Colander
- Measuring cup
- Wooden spoon
- Fine-mesh sieve
Ingredients
- 1 tin of Ekone wild octopus
- 56g of miez paccheri
- 1 tin 800g of pomodoro san marzano tomatoes
- 5 black oil cured olives
- 5 springs of parsley
- 1 carrot
- 1 celery
- 1/2 white onion
- 2 cloves of garlic
- 1 tbsp of tomato paste diluted in water
- 1 tbsp of red wine vinegar
- 1 tsp of colatura di alice
- olive oil
- salt and pepper to taste (salt for boiling pasta)
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