Name: A Tagliatelle Ragu Di Polpo recipe that is to die for
Prep time: 90 min
Cook time: 120 min
Total time: 210 min
Yield: 4-6
Ingredients: Finely chopped parsley, to garnish; Olive oil, to drizzle; RAGY DI POLPO; 1kg Octopus tentacles; 2 x 400g cans cherry tomatoes; 2 tblsp olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 1 stick celery, finely chopped; 4 garlic cloves, crushed; 1 long red chilli, finely chopped; 1/4 tsp dried chili flakes; 2 tsp brown sugar; 180ml dry white wine; 2 litres of fish stock; 100g pitted kalamata olives, sliced; 1/2 cup drained baby capers; Light olive oil, for shallow frying; TAGLIATELLE; 250g flour; 10 egg yolks

A Tagliatelle Ragu Di Polpo recipe that is to die for

This delicious dish is courtesy of Simone and Viviana from My Kitchen Rules.

Serves 4-6

Prep

1H 30M

Cook

Total

3H 30M

Skip to Recipe

Ingredients

Finely chopped parsley, to garnish

Olive oil, to drizzle

RAGY DI POLPO

1kg Octopus tentacles

2 x 400g cans cherry tomatoes

2 tblsp olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 stick celery, finely chopped

4 garlic cloves, crushed

1 long red chilli, finely chopped

1/4 tsp dried chili flakes

2 tsp brown sugar

180ml dry white wine

2 litres of fish stock

100g pitted kalamata olives, sliced

1/2 cup drained baby capers

Light olive oil, for shallow frying

TAGLIATELLE

250g flour

10 egg yolks

Method

Step 1

To make ragù, cook octopus in a large saucepan of boiling salted water for 3 minutes. Drain. Cut into 2cm pieces.

Step 2

Process the tomatoes to form a coarse puree.

Step 3

Heat oil in a large saucepan or stock pot over a medium heat. Add onion, carrot and celery and cook until soft, but not coloured. Stir in garlic, chilli and sugar. Add octopus. Add wine, simmer until reduced by half. Stir in tomatoes and stock. Bring to a boil. Simmer, for about 1-1½ hours or until the octopus is tender and sauce has thickened. Season. Stir in olives.

Step 4

To make pasta, sift flour onto a clean work bench. Make a well in the centre. Add egg yolks and whisk lightly. Gradually incorporate flour into centre, adding a little water if necessary, to form a soft pliable dough. Dough is correct consistency if your thumb comes back clean when pushed into it.

Step 5

Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic. Stand, covered, for 20 minutes to rest. Divide into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick. Pass pasta sheets through a tagliatelle cutter. Place tagliatelle on a lightly floured tray for 15 minutes, to dry before cooking.

Step 6

Shallow fry capers until crisp. Drain on paper towel.

Step 7

Cook tagliatelle in a large saucepan of boiling salted water until al dente. Drain and return to saucepan. Add a little of the sauce from the ragù and toss to coat.

Step 8

Divide tagliatelle among serving bowls. Top with ragù and sprinkle with capers and parsley. Drizzle with olive oil.

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