Spaghetti with Octopus Braised in Red Wine

• 1/4 cup olive oil
• 1 carrot, chopped
• 1 medium onion, chopped
• 1 celery stalk, chopped
• Salt and black pepper to taste
• 2 medium octopuses, about 3/4 pound each, cleaned and cut into chunks
• 2 cups dry red wine
• 1 bay leaf
• 1 garlic clove, minced
• 1 pound spaghetti or linguine
• 16 cherry tomatoes, cut in half
• 1/2 cup chopped fresh basil leaves

1. Place 2 tablespoons of the olive oil in a large skillet or saute pan over medium-high heat.
2. Add the carrot, onion, and celery.
3. Sprinkle with a pinch of salt and cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
4. Add the octopus along with some pepper and a little more salt.
5. Cook, stirring, for a minute, then add the wine, bay leaf, and garlic.
6. Cook until the octopus is tender, about an hour (check with the point of a sharp knife).
7. Remove the octopus and cut it into bite-sized pieces, then return it to the skillet; turn the heat to a minimum.
8. Meanwhile, bring a large pot of water to a boil and add salt.
9. Fifteen minutes before eating, begin to cook the pasta.
10. When it is barely tenderbut not nearly tender enough to eatdrain it, reserving about 1 cup of the cooking water.
11. Add the pasta to the octopus mixture, along with half the reserved cooking water.
12. Cook until the pasta is tender but not mushy, adding the remaining cooking water if necessary to keep the mixture from drying out.
13. Add the remaining olive oil, along with the cherry tomatoes.
14. Cook for another minute, taste and adjust the seasoning, then stir in the basil and serve.

olive oil, carrot, onion, celery stalk, salt, octopuses, red wine, bay leaf, garlic, linguine, tomatoes, fresh basil

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-octopus-braised-in-red-wine-385925 (may not work)