Spaghetti con moscardini is usually cooked with tomato sauce (canned or bottled) but I had a lot of datterini tomatoes that I thought using fresh ones would be a pleasant change. They are sweet & intensely-flavoured that I love cooking them or eating them raw.
In fairness to my little moscardini, I ate this pasta heartily even if I was picking the tentacles and passing them on to Riccardo's bowl. Well, sometimes, a mother can be picky with her food too.
Spaghetti con Moscardini (Musky Octopus)
- 400 g. spaghetti
- 500 g. moscardini (musky octopus), cleaned
- 300 g. datterini, cherry, grape tomatoes (also canned or bottled tomato sauce), halved
- parsley, chopped finely
- extra virgin olive oil
- salt & pepper
- 1 cup white wine
- 2 cloves garlic, halved or crushed
- 1 chili, chopped
- Boil water in a cooking pot. When it boils, add salt. Add pasta and cook following the number of minutes stated in the box.
- In the meantime, saute' garlic & chili in a saucepan with extra virgin olive oil. When garlic turn golden, discard. Add the moscardini.
- Cook over medium-high flame for about 5 - 10 minutes.
- Add tomatoes. Cook for about 15 minutes.
- Add white wine. Cook for another 15 minutes or until sauce is reduced & becomes thick.
- Add cooked spaghetti (al dente) with the sauce and mix for about a couple of minutes.
- Turn off fire. Sprinkle with parsley & drizzle with extra virgin olive oil.