Pasta Nera with Octopus & Squid

Add a generous amount of extra virgin olive oil to a hot skillet over medium-high heat. Add 1 tbsp of minced garlic confit and stir until brown

Add 1 cup of tomato purée and bring to a simmer

Reduce the heat to low and add salt to taste

Bring water to a boil in a large pot and add salt to taste

Add black pepper to taste and 1 sprig of cut rosemary. Simmer over low heat until reduced to 2/3. The tomato sauce is ready, reserve

Add 1 tbsp of red pepper flakes and 1 tbsp of dried oregano to a large bowl

Add ½ tbsp of dried onion flakes and a mix of 1 tbsp of dried parsley and garlic

Add 2 tbsp of white sugar and 2 tbsp of dried parsley

Mix to combine and rub to incorporate and release the aromatics. The spice mix is ready

Boil 175 g of spaghetti until cooked through but still slightly firm

Slice 1 precooked octopus tentacle into thin pieces

Add some extra virgin olive oil to a hot skillet over high heat

Add the sliced octopus and 6 small cleaned squids cut into large pieces. Cook until they just start to brown

Add 1 tbsp of squid ink and 1 cup of the tomato sauce

Add ½ cup of the pasta cooking liquid and mix to combine

Add the cooked pasta and combine with the sauce

Add salt, extra virgin olive oil, and the spice mix to taste

With the help of a ladle and tongs, twist the pasta into a nest and put it in the center of a wide bowl

Add the squid and octopus to taste around the pasta

Top with aioli and microgreens to taste. The pasta nera with octopus & squid is ready

Enjoy!