Casarcce Pasta with Musky Octopus and Eggplant Recipe

Ingredients:

• 1 pound casarecce pasta
• 1 pound musky octopus, cleaned and chopped into small pieces
• 1 large eggplant, diced
• 2 cloves garlic, minced
• 4 tablespoons olive oil
• 1 cup white wine
• 1 can crushed tomatoes (14 oz)
• Salt and pepper to taste
• Fresh basil leaves, chopped

Instructions:

1. Start by heating the olive oil in a large skillet or wok over medium heat.
2. Add the garlic and cook until fragrant.
3. Now, add the chopped octopus and sauté for 5 minutes
4. Add the diced eggplant and continue cooking for another 5 minutes until the vegetables are softened.
5. Pour in the white wine and allow the alcohol to evaporate for around 2 minutes.
6. Stir in the crushed tomatoes and let the mixture simmer on low heat for around 20 minutes.
7. In another pot, cook the casarecce pasta until al dente, according to package instructions. Drain the water and add the cooked pasta to the octopus and eggplant mixture.
8. Toss the pasta with the sauce and cook for around 5 more minutes.
9. Adjust seasoning with salt and pepper to taste and sprinkle some fresh chopped basil.
10. Divide the pasta into bowls and serve hot.

Verdict:

This Casarecce pasta with musky octopus and eggplant recipe is a perfect Italian dish that combines the sweetness of eggplant with the saltiness of the musky octopus. The pasta is al dente and perfectly paired with the rich and succulent sauce. The dish is packed with flavor and aroma, making it a great option for seafood lovers.

Serving Suggestions:

This pasta dish can be served with a side salad of green leafy vegetables, such as arugula or spinach. A glass of white wine pairs well with this recipe. Alternatively, this dish can be enjoyed with some crusty bread to soak up the remaining sauce.