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Pennes me htapodaki sto fourno 02

Octopus with penne in the oven

Pennes me htapodaki sto fourno

Ingredients

  • 1kgr octopus
  • 500gr penne (or macaroni)
  • 2 onions (chopped)
  • 500gr tomato juice
  • 2 cups hot water
  • 1 tea cup dry white wine
  • 1 cup olive oil
  • oregano, salt, pepper

Method

  1. Clean the octopus (remove the tooth and eye) separates the tentacles from the bag and cut into chunks (about 2.5cm-3cm long).
  2. Rinse the octopus with water and leave it in a colander to drain.
  3. In a large saucepan, heat the olive oil and saute the onions.
  4. Add the pieces of octopus and stir for 3′-4′.
  5. Add the wine and stir until the alcohol evaporates.
  6. Add the tomato juice and the water.
  7. Add a little salt, pepper, oregano, cover the pot and let it boil over low heat for about 30 minutes.
  8. Pour contents of saucepan into a large baking pan.
  9. If there is not enough broth, add some hot water and place the baking pan in preheated oven at 200oC.
  10. Once the gravy in the oven starts to boil, add penne and continue baking.
  11. When it starts to boil again, cover the pan with foil and turn off the stove (stirring frequently to prevent sticking).
  12. In 20 minutes or so penne will be drawn the broth and boil.
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