| Difficulty: **/***** |
Servings: 4 people |
Time: 20 min + 20 min |
Ingredients: |
- 4 Peeled tomatoes 1 cm diced - 200 gr Boiled octopus 2 cm diced - 1/4 Sliced onion - 1 Clove of garlic - 2 tbsp of Shichimi Oil - Salt and black pepper - 200 gr Capellini - Extra-virgin olive oil - 5 Fresh basil leaves, shredded |
| Preparation: |
|
1) Cool the ingredients in the refrigerator 2) Cook the capellini in hot salted water. Cool in cold water with ice. Let drip. Place in a bowl and season with extra-virgin olive oil. 3) Mix the ingredients with the capellini and serve with toasted bread rubbed with garlic. Season with Shichimi Oil. |
| This recipe by courtesy of Yawataya Isogoro. |