Ingredients
Extra virgin olive oil
GIA Garlic Puree 20 g
GIA Sun Dried Tomato Puree 40 g
GIA Chilli Puree to taste
Fresh parsley 20 g
Tomato sauce 300 g
White wine vinegar 1 tablespoon
Boiled octopus 400 g
Semolina bread.
Preparation
Sauté GIA Garlic Puree, GIA Sun Dried Tomato Puree, and GIA Chilli Puree with extra virgin olive oil, add parsley, tomato sauce, vinegar, and cook for about 15 minutes, season with salt and pepper. Cut the boiled octopus into pieces. Cut the bread into 1 cm thick slices and toast them in the oven. Place the octopus on the bread and drizzle with Sardinian GIA Garlic Puree sauce.
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Ingredients for 4:
400 g spaghetti
Fresh hot pepper
Olive oil
“Garlic Pasta”
One fresh tomato
Parsley
Preparation
Cook spaghetti in plenty of salted water. In the meantime, heat “Garlic Pasta” in a frying pan with a little olive oil and one coarsely minced fresh hot pepper. When the spaghetti is ready, drain and add to the frying pan, sautéing briefly. Serve with a diced fresh tomato and a sprinkling of fresh minced parsley.