Recipe by Chef D’Artagnan

Mod de preparare:

Place a large pot of water to boil, cook pasta according to package directions Put the salt in the water After the paste drain, keep the water they boiled in.

In a not too hot pan, heat a little vegetable oil and cook for 1-2 minutes the parboiled octopus cubes, then add the tomato cubes together with julienne roasted onion, and also the 50 ml
red vermouth.

Season with salt, pepper, and dried thyme and leave for about 3 minutes at low heat. Roasted pepper is cut into strips and added to the whole set.

Finally, add the pasta and a little water in which they boiled, then let the sauce be absorbed by the pasta Coriander is chopped sprinkle before serving for more freshness.

Bon Appétit!

Tip:

Because pasta cooking will continue in the pan, we recommended that you boil more “al dente” than it is specified on the packaging.