Step 1
Step 1
For the octopus: clean the octopuses and eviscerate them, keep the ink sacs aside Put the octopuses in a large casserole, add the wine and garlic and cook covered with a lid over low heat for about 25-30 minutes, then set aside. Filter the cooking liquid and add the octopuses’ ink contained in the sacs.
Step 2
Step 2
For the tomato confit: wash and dry the tomatoes. Cut them lengthwise and seed, then place them inside a baking tray. Dress with garlic, table salt, extra virgin olive oil and cane sugar. Bake the tomatoes in the oven at 90° C/194° F for 1 hour.
Step 3
Step 3
For the red sauce: clean and salt the red bell pepper and the chili Sauté in a small pan, then blend in a mixer. Set aside the juice in a jar at room temperature.
Step 4
Step 4
For the green sauce: Blanch the basil leaves in salted water, then let cool in cold water and ice. Squeeze dry and dress with a ribbon of extra virgin olive oil. Blend in a mixer and set aside in a jar at room temperature.
Step 5
Step 5
For the pasta: bring to boil a pot of water and add the salt. Preheat the blank ink in a saucepan. Boil the Barilla Linguini in boiling water and cook for 4-5 minutes, then drain and finish cooking using the black liquid. Remove the saucepan from the heat and continue cooking until reaching a creamy texture, add a ribbon of extra virgin olive oil. Add the tomato confit sliced thin.
Step 6
Step 6
For the octopus tentacles: in a preheated pan, sizzle the octopus tentacles with garlic and thyme, squeeze them with a weight to enhance crunchiness.
Step 7
Step 7
Finishing: Plate the pasta, garnish with the two sauces and the octopus tentacles.
