Fusilli with Red Wine Braised Octopus and Bone Marrow [0000742]

Ingredients:

300g gluten-free fusilli pasta
500g octopus, cleaned and tentacles separated
2 pieces bone marrow (about 2 inches each), extracted from bones
1 cup red wine
1 cup crushed tomatoes
1 onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

Braise the Octopus and Bone Marrow:

In a large pot, heat olive oil over medium heat.

Add chopped onion and minced garlic. Sauté until onion becomes translucent.

Add octopus tentacles and sear them for about 2 minutes on each side.

Pour in the red wine, crushed tomatoes, salt, and pepper. Stir well.

Gently place the bone marrow pieces on top of the mixture.

Cover the pot and let it simmer on low heat for 1.5 to 2 hours, until the octopus is tender and the flavors are well combined.

Cook the Pasta:

While the octopus is braising, bring a large pot of salted water to boil.

Add the gluten-free fusilli pasta and cook according to the package instructions until al dente.

Drain the pasta and set aside.

Assemble the Dish:

Once the octopus is tender, carefully remove the bone marrow pieces from the pot and set them aside.
Use a fork to shred the braised octopus into bite-sized pieces.

Toss the cooked fusilli pasta with the braised octopus and sauce.

Serve:

Divide the pasta and octopus mixture among serving plates.

Place a piece of bone marrow on top of each portion.

Garnish with fresh herbs, such as parsley or basil, if desired.

Serve the gluten-free fusilli with red wine braised octopus and bone marrow immediately.

Enjoy your indulgent and flavorful gluten-free pasta dish featuring tender octopus, rich bone marrow, and a delicious red wine sauce!