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Shopping ListRecipe: Rigatoni with Octopus and Roman Cauliflower
Ingredients for 4 people
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- 1 box rigatoni pasta
- 2 tablespoon extra virgin olive oil
- 2 ounces green onion (green part)
- 1 ea 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)
Le Ricette
Rigatoni with Octopus and Roman Cauliflower
di Academia Barilla
PREPARATION TIME
52 min
52 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
Tags
Ingredients for 4 people
1 box rigatoni pasta
2 tablespoon extra virgin olive oil
2 ounces green onion (green part)
1 ea 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)
Ingredients
Rigatoni
Try Barilla Classic Blue Box's Rigatoni. This popular tube pasta is wide enough to capture meat and veggies, making it perfect for thick sauces or baked dishes.
Try Barilla Classic Blue Box's Rigatoni. This popular tube pasta is wide enough to capture meat and veggies, making it perfect for thick sauces or baked dishes.
Preparation 40 minutes preparation + 12 minutes cooking
Clean and carefully wash curled octopus.
Boil in plenty of salted water for 15 minutes, or until soft when touched with a fork.
Drain, keeping the cooking water, and halve lengthwise.
Wash cauliflower, cut off florets and halve them.
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.
Season with salt and cook for 5 minutes.
Halve or quarter cherry tomatoes and add.
Stir and thin the sauce with the curled octopus's cooking water. Cook until thicker.
Boil pasta in plenty of salted water, adding cauliflower halfway. Cook according to package directions, drain and toss with the sauce.
Garnish with oregano leaves, julienned ricotta and serve.
Products (1)
Try Barilla Classic Blue Box's Rigatoni. This popular tube pasta is wide enough to capture meat and veggies, making it perfect for thick sauces or baked dishes.
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