Octopus with Farfalle

Execution Method

Place the octopus in a pot with 1 liter of water and boil over medium-high heat for 45 minutes.

In the meantime, cook the farfalle in salted water according to the package instructions.

Once the octopus is cooked, remove it from the water and let it cool. Cut it into small pieces and set aside.

In another pot, heat the olive oil and sauté the zucchini and broccoli for 2–3 minutes. Add the octopus, tomatoes, oregano, basil leaves, black pepper, and sea salt. Stir and let the mixture simmer over medium heat for 4–5 minutes.

Remove from the heat, add the farfalle, and mix well.

Serve warm.