Passata Cooking Sauce

Organic Udon Noodles

(IN-STORE ONLY)

Chili Flakes

(IN-STORE ONLY)

Chili Flakes

(IN-STORE ONLY)

Scoop's Extra Virgin Olive Oil

(IN-STORE ONLY)

Raw Walnuts

Ingredients

Instructions

1. Add 1 onion and 1/2 celery stalk to a large pot. Add 1/2 the carrot, tomato passata, 1 chilli, 1 crushed garlic clove and 3 litres of water and bring to a boil. Add the cleaned octopus, removing the beaks and separating the heads and each tentacle, as well as the lemon leaves or zest and bay leaf.
2. Lower the heat to maintain a simmer. Cook until the flesh is tender when pierced in its thickest part approx 1 hour. Transfer the octopus to a plate to cool.
3. Drain and reserve the broth, saving the veg for another dish.
4. Cut off the thickest part of the tentacles (setting aside the thin curly ends) and add to food processor with the heads, blending until just minced.
5. Add remaining onion to medium pan over medium heat with 3 tbsp olive oil, the remaining carrot, celery, 1 clove chopped garlic, the remaining chilli, bay leaf & olives and cook until softened. Add the minced octopus, wine, chopped anchovies, tomato paste, and saffron and bring to a strong simmer.
6. Cook off the wine stirring frequently, then add 1 cup of the reserved broth, and continue to do so when the sauce looks dry, approx every 15 mins, until the ragù has a rich saucy consistency, approx 1 ½ hours.
7. Add more olive oil and pepper as needed. Meanwhile toast the slice of gf bread, blend in food processor, with walnuts and 1 clove garlic into a crumb.
8. Toast in pan with olive oil and a good pinch of salt until golden then set aside to garnish. Cook your pasta, add your sauce and a splash of pasta water and toss. Garnish with crispy breadcrumbs.