Pasta con Polpo e Pomodoro

Pasta con Polpo e Pomodoro is a delightful Italian breakfast dish featuring tender octopus and a rich tomato sauce, served over perfectly cooked pasta. This kosher version brings together the flavors of the sea and the garden, making it a unique start to the day.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Octopus (cleaned) - 300 grams
• Cherry tomatoes - 200 grams
• Garlic (minced) - 2 cloves
• Olive oil - 3 tablespoons
• Fresh parsley (chopped) - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the cleaned octopus to the skillet and cook for about 5 minutes, stirring occasionally, until it starts to turn opaque.
4. Halve the cherry tomatoes and add them to the skillet. Cook for an additional 10 minutes, until the tomatoes are softened and the octopus is tender.
5. Season the mixture with salt, black pepper, and lemon juice. Stir in the chopped parsley.
6. Combine the cooked pasta with the octopus and tomato mixture in the skillet. Toss well to ensure the pasta is coated with the sauce.
7. Serve hot, garnished with additional parsley if desired.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from octopus, which support heart health.
• High in protein, aiding in muscle repair and growth.

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