Rigatoni pasta in octopus genovese sauce
Rigatoni pasta in octopus genovese sauce
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pastaleonessa.it.
Ingredients
- 400 g of Rigatoni Leonessa
- 200 g of fresh octopus
- 6 tablespoons of extra virgin olive oil
- 4 cherry tomatoes
- 1 / 2 of red onion from Tropea
- 2 carrots
- 2 coasts of white celery
- 1 clove of garlic
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