Buccatini with Baby Octopus, White Beans and Broccoli

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

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

INSTRUCTIONS

Bring 6 quarts water to boil and add 2 tbsp. salt. In a 12- to 14-inch sauté pan sauté garlic in olive oil until light brown. Add cannellini beans, octopus and raw broccoli and sauté until broccoli is softened (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.

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Tagged: italian, octopus add tags

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