Octopus Pappardelle | Gordon Food Service
1. Place the bay leaves and octopus in a pot of salted boiling water. Reduce to a simmer. Place a weight on top of the octopus so it stays submerged.
Ingredients
- 8 ct. Trade East Whole Bay Leaf
- 6 lb. Whole Octopus
- 6 lb. Herb Pappardelle Pasta
- 4 oz. Primo Gusto Extra Virgin Olive Oil
- 2 1/4 lb. Markon Grape Tomatoes, sliced in half
- 1 1/2 qt. Primo Gusto Extra Virgin Olive Oil
- to taste GFS Iodized Salt
- to taste Trade East Ground Black Pepper
- 1 1/2 lb. Jumbo Pitted Kalamata Olives, sliced in half
- 1 1/2 c. Markon Green Onions
- 4 1/4 qt. Primo Gusto Deluxe Marinara Sauce
- 2 oz. Markon Cello Wrapped Parsley, chopped
- 12 oz. Primo Gusto Shredded Parmesan Cheese
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