Buccatini With Baby Octopus, White Beans And Broccoli

By á-170456

Ingredients

• 4 garlic cloves
• 1/4 cup extra-virgin olive oil
• 1 cup cooked cannellini beans
• 2 pounds baby octopus cleaned, and boiled 45 minutes with a cork
• 1 cup broccoli florets
• Salt to taste
• Freshly-ground black pepper to taste
• 1 pound buccatini pasta
• 1/4 cup finely-chopped Italian parsley

Details

Servings 4

Preparation

Step 1

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12-inch to 14-inch saute garlic in olive oil until light brown. Add cannellini beans, octopus and raw broccoli and saute until broccoli is softened (about 3 to 4 minutes). Season with salt and pepper and set aside.

Cook buccatini according to package instructions, until al dente. Drain in colander over sink and toss into pan with octopus. Add parsley and toss to mix well. Pour into warm serving dish and serve.

This recipe yields 4 main course pasta servings.