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Octopus Pappardelle

Yield 24 10-oz. servings

Ingredients

  • 8 ct. Trade East Whole Bay Leaf
  • 6 lb. Whole Octopus
  • 6 lb. Herb Pappardelle Pasta
  • 4 oz. Primo Gusto Extra Virgin Olive Oil
  • 2 1/4 lb. Markon Grape Tomatoes, sliced in half
  • 1 1/2 qt. Primo Gusto Extra Virgin Olive Oil
  • GFS Iodized Salt, to taste
  • Trade East Ground Black Pepper, to taste
  • 1 1/2 lb. Jumbo Pitted Kalamata Olives, sliced in half
  • 1 1/2 c. Markon Green Onions
  • 4 1/4 qt. Primo Gusto Deluxe Marinara Sauce
  • 2 oz. Markon Cello Wrapped Parsley, chopped
  • 12 oz. Primo Gusto Shredded Parmesan Cheese

Preparation

1. Place the bay leaves and octopus in a pot of salted boiling water. Reduce to a simmer. Place a weight on top of the octopus so it stays submerged. Cook 1-2 hours. Cooking times will vary depending on the size of the octopus.

2. Remove the octopus and place in a colander to drain. Slice into ¼" thick pieces. Place in a covered storage container, label, date, and refrigerate for future service.

3. Drain the pasta in a colander and rinse with cold water. Transfer to a storage container and add a small amount of olive oil. Mix thoroughly. Cover the container, label, date, and refrigerate for future service.

To prepare à la carte:

1. Add 1 Tbsp. olive oil to a heated, nonstick sauté pan. Add 1½ oz. tomato halves. Toss for 10 seconds until slightly browned and charred. Season to taste with salt and pepper. Place on paper towel to cool.

2. Add 1 Tbsp. olive oil to a heated, nonstick sauté pan. Place 4 oz. octopus in the pan. Toss over high heat until warmed through.

3. Season with salt and pepper. Add 1 oz. olives, 1 Tbsp. green onions, 6 oz. marinara, tomatoes, and 8 oz. pappardelle. Cook until warmed through. Add a small amount of water to adjust the consistency, if needed. Season with salt and pepper.

4. Place the pasta mixture on a warmed serving plate. Sprinkle with ½ tsp. parsley and ½ oz. Parmesan cheese.