Spagetti biz-zalza tal-Qarnit (Spaghetti with Octopus Sauce) is a traditional Maltese recipe for a classic dish of spaghetti paste served with octopus and a tomato-based sauce with peas, onions, olives, red wine and herbs. The full recipe is presented here and I hope you enjoy this classic Maltese version of: Spaghetti with Octopus Sauce (Spagetti biz-zalza tal-Qarnit).
Spagetti biz-zalza tal-Qarnit
(Spaghetti with Octopus Sauce)
Ingredients:
1kg prepared octopus, sliced into even-sized pieces 225g onions, sliced 170g peas 225g tomatoes, blanched, peeled and chopped 115g black olives, pitted and sliced 250ml red wine 675g spaghetti 90g tomato purée 4 strips of lemon zest, finely shredded 1 tbsp mint, shredded 1 tsp dried oregano, crumbled 2 tsp thyme, chopped salt and freshly-ground black pepper, to taste olive oil
Method:
Add about 60ml oil and 60ml water to a pan. When hot stir in the octopus and fry for 5 minutes then stir in the tomato purée and the herbs. Bring to a simmer, cover and cook for 20 minutes. Strain the octopus (reserve the liquid) and set aside to keep warm. Add oil to a pan and use to fry the onions for 5 minutes then stir in the tomato, olives and lemon zest. Cook for 3 minutes then add the remaining ingredients. Bring to a simmer then add the octopus liquid and cook for 15 minutes. In the meantime, add the pasta to a pan of lightly-salted water and cook for about 8 minutes, or until al dente. Drain the pasta, combine with the sauce then arrange in a bowl, top with the octopus pieces and serve.
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