Penne with Octopus and Zucchini
Octopus and zucchini penne
Octopus and zucchini, rich in vitamins and minerals, are essential ingredients for replenishing nutrients during the lingering heat of late summer. This simple pasta dish makes use of these two ingredients. When cut into larger pieces, it has the feel of a warm salad, providing plenty of satisfaction. Try variations with spicy tomato sauce or pesto as well.
Items used | φ250 Open Fire Pot
Ingredients
- Penne 150g
- Octopus 100g
- Zucchini 1/2
- Garlic 1 clove
- Anchovies 4 fillets
- Olive oil 2 tablespoons
- Parmesan cheese 2 tablespoons
- White wine 2 tablespoons
- Italian parsley 2 sprigs
- Water 300ml
How to make it
- Heat olive oil in a frying pan, and sauté the minced garlic and anchovies over medium heat. (Be careful not to burn them; once it starts boiling, reduce the heat to low.)
- When they start to turn slightly golden, add the zucchini and octopus, cut into bite-sized pieces, and sauté over medium heat.
- Add the white wine and stir, then pour in the water and cover with a lid.
- Once it starts boiling, add the penne, cover, and let it cook. (Stir occasionally.)
- Add the Parmesan cheese and stir, then sprinkle with coarsely chopped Italian parsley to finish.
POINT
- In pasta dishes, sauce and pasta are typically prepared in separate pots. However, by using just one pot, the flavors and aromas concentrated in the pot are fully absorbed into the sauce.
- To prevent the ingredients from burning or the pasta from sticking together, adjust the heat frequently. If the mixture becomes too thick, add water as needed.
