Fish

Bucatini Puttanesca with Smoked Octopus Pairing

Bucatini Puttanesca with Smoked Octopus Pairing
  • 1

    Put water to boil.

  • 2

    Put the olive oil in the pan and heat up the pan, put the octopus in and sear it until golden color, and put it out to rest.

  • 3

    Put the chopped garlic and chili oil in the same pan.

  • 4

    Put the confit tomato in and crash it in the pan.

  • 5

    Put the Pomodoro sauce in and boil it.

  • 6

    Cook the pasta in the boiling water for 2 mins.

  • 7

    While the pasta is cooking, put the anchovy fillet and olive in the pan with sauce and break down the anchovy.

  • 8

    Put the pasta in the pan and put the basil in, cook it around 1 to 2 mins.

  • 9

    Serve the pasta with the octopus on top.

  • 10

    Open a bottle of Petit Chablis for pairing.


  • It’s ready!

The perfect

combination

Oenology

Tasting tip

Discover the aromas of PETIT CHABLIS

  • Serves1 person

Ingredients

150g Bucatini (pasta)
75g smoked octopus
Pomodoro sauce
6 pieces of confit tomatoes
1 piece of anchovy fillet (drained), mixed with 1/2 tea spoon capers and a little bit olive (chopped) and olive oil
1 glove of garlic (chopped), mixed with chili and olive oil
Basil
Salt
Olive oil 

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