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Tubetti Rigate With Butter Beans and Octopus
4 ounces butter beans, dry volume, soaked overnight and drained
4 ounces cannellini beans, dry volume, soaked overnight and drained
Salt
1/4 c minced onion
1/4 c minced celery
1/4 c olive oil
1 bay leaf
1 t chile flakes
1 whole clove
6 whole black peppercorns
2 T tomato paste
1/4 c white wine
1 pound whole octopus, cleaned with skin on
Salt
1 pound tubetti rigate
Garnish - extra virgin olive oil, Toasted breadcrumbs, Chile flakes
In separate pots, cook the beans in new water until fully tender, about 45 minutes to 1 hour. Remove beans from the heat, salt the water in each pot to taste and allow beans to rest in this liquid for at least an hour.
In a heavy, ovenproof pot, cook the onion and celery in the olive oil until translucent. Add the bay leaf, chile flakes, clove and black peppercorns and cooking gently for 5 minutes, add the tomato paste and white wine and cook for another 5 minutes.
Add the octopus and beans to a roasting pan, with just enough of the water from the beans to barely cover, bring to a simmer, cover with a lid and place in a 300° oven until the octopus is tender (about 2 hours).
Remove the pot from the oven, take out the octopus and cut into 3/4-inch pieces and return it to the pot and stir. Remove about 2 cups of the mixture from the pot into a saute pan and keep it warm over a low flame, season to taste with salt. Remaining sauce may be reheated and used later.
In salted water, cook the pasta until al dente, add drained pasta to the saute pan and heat through mixing well to coat the pasta with the sauce.
Serve in a warmed serving dish or individual bowls. Top with extra virgin olive oil, breadcrumbs and more chile flakes if desired.
Serves 4-6. |
