Description: There are no special ingredients required to cook this pasta, but you can make restaurant-grade pasta at home.
Serves: 2
Cooking time: 25 minutes
Ingredients
- Spaghetti – 180g
- Boiled octopus (alternatively, uncooked octopus and boil it at home) – chopped in small pieces, 160g
- Garlic – chopped, 2 cloves
- Olive oil – 2 tablespoons
- Pitted olives – 10 pieces or 15g
- White wine – 100 mL (optional)
- Lemon – 1 slice
- Salt – 2 dashes
- Ground black pepper – 2 dashes
- Grated parmesan cheese – 10g
- Fresh parsley – chopped, 2 teaspoons – according to your preference
Method
1. Cook the spaghetti to al dente in plenty of boiling water with salt.
2. When the pasta is almost cooked, heat the olive oil in a large non-stick frying pan, then add the garlic over low heat for 30 seconds, stirring regularly.
3. Stir in the octopus, salt and black pepper, change the heat to medium. (If you wish to use white wine, please add it at this stage and mix well until it evaporates)
4. Add the hot drained pasta to the frying pan. Mix well. If it needs a little more moisture, add a splash of the pasta-cooking water.
5. Squeeze the lemon on top.
To serve: Sprinkle additional ground black pepper, fresh parsley and parmesan cheese.
Nutritional Values Per Serving
| Kcal | Protein | Fat | Carbs | Fibre | Sugars | Salt | Saturated Fat | Iron | Vitamin B3 | Vitamin B6 |
|---|---|---|---|---|---|---|---|---|---|---|
| 605.8 | 37.2g | 19.3g | 71.5g | 3.5g | 1.7g | 1.6g | 1.4g | 10.7mg | 9.5mg | 0.6mg |
| 30.3% | 74.3% | 27.6% | 27.5% | 11.6% | 1.9% | 26.8% | 7.1% | 72.5% | 73.1% | 47.0% |
Nutritional Tips
Octopus can be boiled, fried, or sautéed. Octopus generally tastes light and blant, but it takes in flavours from seasonings or other ingredients, so it can become a really tasty dish. Try to minimise the use of unwanted fat and use non-stick frying pans or saucepans. Try to use simple seasonings such as salt and black pepper, herbs or lemons also give a nice taste to octopus. I will introduce more octopus recipes in the future.
Vitamin B3 is one of the vitamin B groups and is also known as Niacin. It is one of the essential nutrients in our body. Humans can convert 60mg of tryptophan (6g of protein) = 1mg niacin. Maize protein is lacking in tryptophan and it has less tryptophan compared to wheat and rice. So people who consume maize as a staple food may be at risk of vitamin B3 deficiency (e.g. southern Africa or India).
Mignonne Nutri-Cuisine 