Ingredients
FOR THE DOUGH:
12 paccheri
1 octopus (about 800 g)
200 g peeled tomatoes
50 g oil
1 garlic clove
Parsley, thyme, basil
Red wine
400 g cuor di bufala
Marjoram, Salt, Pepper
FOR THE SAUCE:
n. 30 capers
n. 15 pitted black olives
50 g red onion
60 g oil
Parsley
100 g cherry tomatoes coulis
100 gr cuor di bufala
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Preparation
Cook the octopus in boiled water for about 30 minutes. Let it cool a bit, then blend it with oil, parsley, thyme and basil. In a pot, brown the garlic, add the blended octopus, cook it for a few minutes and then simmer with red wine. Add the tomatoes and let it reduce. Season with aromatic herbs. With the fire off, mix with ‘cuore di bufala’ and adjust with salt, pepper and fresh marjoram. Cook the paccheri ‘al dente’, let them cool and wet with oil. Fill them with the cream and keep them cool.
SAUCE PREPARATION:
Chop the olives and capers, then cut the onion and fry with the oil. Add the tomato sauce and cook for a few minutes. Turn off the heat and add diced ‘Cuor di bufala’ and mix everything until creamy.
Place three paccheri for each portion in a baking tray and cover with the sauce.
Bake at 180°C for 5 minutes and serve garnished with parsley.
