60 min 
Medium 
Ingredients (4 people)
- Black pepper to taste
- Carrots 1,41 oz
- Celery 1,41 oz
- Cooked octopus 7,05 oz
- EVO oil to taste
- Garlic 1 clove
- Linguine pasta 11,28 oz
- Parsley to taste
- Red onion 1,41 oz
- Salt to taste
- Thyme to taste
- White wine 0,4 l
Preparation
- Finely chop the celery, carrots, onion and garlic; sauté with some evo oil and a pinch of salt.
- Chop up the octopus and add it to the pan with a few leaves of fresh thyme and some black pepper.
- Simmer the ingredients, then add some white wine, reduce and add the Finely Chopped Tomatoes.
- Cook for 30/40 minutes.
- In the meantime, place the linguine pasta in salted water and cook for ¾ of the recommended time.
- Finish cooking them in a pan with some cooking water; place on dish and garnish with some finely chopped parsley and a few whole slices of octopus.
