Recipes

Ingredients (4 portions)
400g of thick HRYSAFI flomaria pasta
1 kilo of cooked octopus cut into pieces
400g. of ripe tomatoes, chopped
1 tablespoon of tomato paste
2 onions, chopped
½ cup of olive oil
½ cup of red wine
½ bunch of chopped parsley
1 bay leaf
salt and pepper

Boil the flomaria pasta in plenty of salted water, drain and place back into the pot. At the same time, in another pot, add the olive oil and brown the onions. Add the octopus for 10 minutes and deglaze with wine. Then, add tomatoes, the tomato paste, the bay leaves, the salt and pepper and 2 cups of hot water and simmer until the octopus is tender.

Serve the flomaria pasta with the octopus in a deep dish and garnish with parsley.