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Barilla® Rigatoni with Octopus & Roman Cauliflower

di Academia Barilla

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Barilla® Rigatoni with Octopus & Roman Cauliflower
52 minutes


Main course


Ingredients for 8 people

1 Box Barilla® Rigatoni
2 tablespoon extra virgin olive oil
2 ounces green onion (green part)
1 each shallot
1 clove garlic
2 cups Roman cauliflower
¼ cup black olives
1 hot red pepper
½ pound octopus
½ cup aged ricotta
Basil a few leaves

Preparation 40 minutes preparation + 12 minutes cooking
1. Clean and carefully wash curled octopus

2. Boil in plenty of salted water for 15 minutes, or until soft when touched with a fork

3. Drain, keeping the cooking water, and halve lengthwise

4. Wash cauliflower, cut off florets and halve them

5. Heat olive oil in a pan over medium heat and sauté green onion, sliced shallot, hot pepper, black olives cut in rounds and curled octopus

6. Season with salt and cook for 5 minutes

7. Halve or quarter cherry tomatoes and add

8. Stir and thin the sauce with the curled octopus's cooking water

9. Cook until thicker

10. Boil pasta in plenty of salted water, adding cauliflower halfway

11. Cook according to package directions, drain and toss with the sauce

12. Garnish with oregano leaves, julienned ricotta and serve