Fresh pasta with octopus ragout and
I.G.T. Salento Antilupo

(Serves: 4)

• 400 g long fresh pasta
• 400 g octopus
• 100 g carrots
• 100 g celery
• 100 g white onion
• 3 bay leaves
• 1 glass Antilupo wine
• ½ glass of Puglia extra virgin olive oil
• 3 tablespoons San Marzano tomato sauce
• 250 g fresh cherry tomatoes
• a pinch of hot red pepper
• black pepper
• nutmeg
• parsley and basil
• salt to taste

Slightly brown vegetables and bay leaves in oil.
Add the chopped octopus, cover and cook it for 15 minutes.
Discard the cooking water of the octopus, and pour in Antilupo wine.
After a few minutes, add chopped cherry tomatoes, tomato sauce, hot red pepper, salt and black pepper.
Simmer for about 30 minutes with open lid, until the octopus becomes soft.
Drain the pasta al dente and dip the pasta in the sauce.
Serve with a sprinkling of nutmeg, parsley and fresh basil.

WINE PAIRING – A dish cooked with wine requires the same wine in our wineglasses. This is a seafood dish with a structured and spicy flavor, so we will serve it the red wine Antilupo I.G.T. Salento which was used in cooking.