Tagliatelli with scampis alla rosso
Standard
Serve hot
Polpo alla puttanesca
Standard
Serve hot
Print recipe
Ingredients
- Tagliatelli (ref. A10) - 250 gr (5 nests)
- Puttanesca sauce (ref. H24) - 150 gr
- Tenderized octopus tentacle - 1 pc.
- Chopped flat-leaf parsley - 10 gr
- Anchovies in olive oil -2 pcs.
- Capers (garnish) - 5 pcs.
- Lemon juice - 1 csp.
- Slice of lemon (garnish) - 1 pc.
- Olive oil 2 csp.
- Chopped shallot - 10 gr
Preparation
Our products you need
Ingredients
- Tagliatelli (ref. A10) - 250 gr (5 nests)
- Puttanesca sauce (ref. H24) - 150 gr
- Tenderized octopus tentacle - 1 pc.
- Chopped flat-leaf parsley - 10 gr
- Anchovies in olive oil -2 pcs.
- Capers (garnish) - 5 pcs.
- Lemon juice - 1 csp.
- Slice of lemon (garnish) - 1 pc.
- Olive oil 2 csp.
- Chopped shallot - 10 gr
Polpo alla puttanesca
Preparation
Melt the shallot and anchovies in a pan with some olive oil. Add the Puttanesca sauce and lemon juice and season if necessary. Continue to warm-up over low heat.
Cook the octopus tentacle in olive oil.
Heat the tagliatelli in lightly salted boiling water for 75 sec., drain carefully and pour them into the pan with the preparation. Gently mix everything together.
Dispose the tagliatelli in a warm deep plate, with the octopus tentacle on top and garnish with flat-leaf parsley, capers and a slice of lemon.