Pasta con Pomodoro e Polpo

Pasta con Pomodoro e Polpo is a delightful Italian dish featuring tender octopus paired with a fresh tomato sauce over al dente pasta. This kosher meal combines the flavors of the sea with the sweetness of ripe tomatoes for a unique culinary experience.

Ingredients

• Dried pasta (spaghetti or linguine) - 200 grams
• Octopus, cleaned - 300 grams
• Fresh tomatoes, diced - 400 grams
• Garlic, minced - 3 cloves
• Olive oil - 2 tablespoons
• Fresh parsley, chopped - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.
2. In a separate pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the diced fresh tomatoes to the pot and cook for about 10-12 minutes, stirring occasionally, until the tomatoes soften and form a sauce.
4. Meanwhile, in a separate pot, bring water to a boil and add the cleaned octopus. Simmer for about 20 minutes until tender. Remove and chop into bite-sized pieces.
5. Once the tomato sauce is ready, season with salt, black pepper, and lemon juice. Stir in the chopped octopus and cook for an additional 5 minutes.
6. Add the cooked pasta to the sauce, tossing to combine. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
7. Serve the pasta hot, garnished with chopped parsley.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 60 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from octopus, promoting heart health.
• High in vitamins and antioxidants from fresh tomatoes, supporting immune function.

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