Even if the octopus season in Malta is coming to an end, you can use imported or frozen octopus which is available all year round. This plate of bavette in a traditional Mediterranean sauce has a wonderful fresh taste.
Time: 1hr and 20 minutes, (plus cooling time)
- 400 g bavette pasta (you can use linguine or spaghetti)
- 1 Kg Octopus (cleaned, frozen)
- 150 ml Olive oil
- 150 ml white wine
- 4 firm plum tomatoes, deseeded and diced into small cubes,
- 2 large onions, thinly chopped
- 4 cloves of garlic, chopped
- 2 tablespoons black olives, sliced
- 1 chilli pepper, deseeded and thinly chopped
- Juice of ½ a lemon
- Zest of ½ a lemon
- Peel of ½ a lemon
- Bay leaf
- Mint leaves
- Fresh chopped parsley, to serve
- Place the frozen octopus in a pot, add enough water to cover it and add the bay leaf and the lemon peel. Put the pan on a high heat until it starts to boil, then lower the heat, cover the pan partially and let it simmer for 30-40 minutes. Let the octopus cool down in the same water, then drain it, remove the beak etc., and cut it up into pieces.
- Cook the bavette in a large pot of boiling salted water until it is al dente.
- While the pasta is cooking, heat the olive oil in a large pan and fry the onion until it becomes translucent, then add the garlic and fry for a little longer. Add the octopus, the chilli, the lemon juice and zest. Pour in the wine and let it heat up and reduce a little bit then add the olives, mint and tomatoes. Stir until everything heats up properly, whilst making sure that you do not crush the tomatoes.
- Drain the pasta and add it to the sauce in the pan and stir it in properly for around a minute.
- Serve immediately and sprinkle with chopped parsley. You can also add more olive oil if you want to.
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