Maltese Spaghetti with Octupus Sauce (Spagetti biz-zalza tal-Qarnit)

Ingredients:

1 kg Octupus

224 g onions

168 g peas

224 g tomatoes

112 g black olives

250 ml red wine

674 g spaghetti

84 g tomato paste

Herbs

Mint

Lemon zest

Olive oil

Salt and pepper

Cooking Instructions:

Peel and slice the onions. Cut the octupus into even sized pieces, fry in a little oil and water. Add the tomato paste and herbs, continue cooking for about 20 minutes. Prepare the tomato concasse, by peeling the tomatoes and chopping them finely, add to the onions. Strain the octupus but save the liquid. Slice the olives and lemon zest. Add all remaining ingredients to the first mixture and simmer for a while. Add the octupus liquid and simmer for another 15 minutes. Cook spaghetti for not more than 7 minutes or till it is al dente.

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