I started making this sauce back in 1989 when my restaurant Rockpool first opened. I used to serve it with large hand-cut noodles that we made at the restaurant. Now, at home, I usually serve it with penne. It is very simple, as it only requires you to slowly braise the octopus. What I love about this is that the octopus actually takes on quite a meaty taste. That may sound strange but it tastes great.
First clean the octopus. Cut the tentacles away from below the head, remove and discard the beak. Cut the tentacles in half. Cut the head just above the eyes, remove all the internal organs, then cut in half. Wash the octopus pieces thoroughly. Heat the extra virgin olive oil in a heavy-based saucepan and add the carrot, leek, onion, garlic, chilli flakes and
Add the vinegar and wine and simmer slowly, uncovered, for 1 hour. Add the capers and parsley, fold through and check the seasoning. Meanwhile, cook the penne in plenty of boiling salted water for 8 minutes, or until al dente. Spoon the pasta into bowls and spoon the braised octopus over the top.
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