Cabbage and Octopus Peperoncino

 

[Ingredients for 2 people]

Spaghetti (1.6mm, boiled for 7 minutes)...160g

Boiled octopus legs...150g

Cabbage...2 large leaves

Minced garlic...2 small cloves

Finely chopped red pepper...1-2 stalks

Olive oil, salt, coarsely ground black pepper

[Preparation]

1. Cut the cabbage into thin strips. Cut the octopus into thin strips.

2. Heat 1 tablespoon of olive oil in a frying pan over low heat, and fry the garlic and red pepper without burning them. When the aroma comes out, add 2 cups of water and 2/3 teaspoon of salt, add the spaghetti folded in half, cover, and turn the heat to high-medium.

3. When it boils, mix while loosening the noodles, cover again, turn the heat to low-medium, and simmer for about 7 minutes (stir 2-3 times during the process).

4. Remove the lid and add the cabbage and octopus. Turn the heat to medium-high and stir-fry until the water evaporates. Add 1/2 tablespoon of olive oil and sprinkle with a little coarsely ground black pepper.