Le Ricette

Rigatoni with Octopus and Roman Cauliflower

di Academia Barilla

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Le ricette
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PREPARATION TIME
52 min
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DIFFICULTY
Medium
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TYPE
First course


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


aged ricotta cheese
octopus
roman broccoflower

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. Cook until thicker.

9
Boil pasta in plenty of salted water, adding cauliflower halfway. Cook according to package directions, drain and toss with the sauce.

10
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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