Pasta alla Luciana, originates in Naples, combining tender baby octopus with capers and black olives. The salty flavours of the ocean mixed with sweet tomatoes and the crunch of olives will take you on a trip to the Mediterranean.
After tasting this dish in Naples myself recently I couldn’t get over the flavors given so few ingredients were used. Bring the smell of the ocean home and have some sourdough bread handy to scoop up all that rich sugo – alla scarpetta!
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PASTA ALLA LUCIANA🐙🍝
Pasta alla Luciana, originates in Naples, combining tender baby octopus with capers and black olives. The salty flavours of the ocean mixed with sweet tomatoes and the crunch of olives will take you on a trip to the Mediterranean.
After tasting this dish in Naples myself recently I couldn’t get over the flavors given so few ingredients were used. Bring the smell of the ocean home and have some sourdough bread handy to scoop up all that rich sugo – alla scarpetta!
💯Get the written recipe -> https://www.vincenzosplate.com/pasta-alla-luciana/
Oh, finalmente una ricetta che esiste davvero in Italia!
Love it, just 1 correction
Those are not rigatoni, they are paccheri rigati
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(and in my book paccheri rigati are an abomination, paccheri must be smooth)
Octo-pasta. What a missed opportunity.
Overcooked pasta from an Italian guy. For shame.