Greek octopus pasta
Seafood dishes are very often serve at the banks of the monasteries of Mount Athos. Octopus, in particular, is found in many dishes of monks cooking, as it is a rich source of lean protein and vitamins. See below the monastic recipe for roasted octopus in the oven, with short macaroni in tomato sauce. Try this traditional dish during Lent or any other fasting period.
We wash and clean the octopus well, removing the eyes.
We put the octopus to boil in a pot with a little vinegar for about 50 minutes, until it softens.
We drain the octopus, but reserve a cup of the juice for later.
We remove the skin of the octopus, cut it in small pieces and set it aside.
We grate the tomatoes on the grater.
We put the olive oil in a pot and frizzle the onions and the garlics until golden.
We add half a liter of water and the grated tomatoes.
Then, we season with the spices and salt the sauce.
As soon as the sauce boils, we transfer it to a pan.
We add the octopus pieces, the macaroni to the pan and we mix well.
We bake the food in a preheated oven at 180 degrees for about half an hour.
We serve and sprinkle with some parsley.
We can also use frozen octopus.
The cooking time of the octopus depends on how tough the octopus is.
