(Pasta salad with octops and beans - The Italian Taste's recipes)

Italian pasta salad with octopus, beans, ripe tomatoes

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250 g (8 1/2 oz) dry egg pasta
800 g (1 3/4 oz) fresh octopus
500 g (1.1 lb) fresh cranberry beans (borlotti beans)
400 g (14 oz) ripe but firm tomatoes
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 dried bay leaf
3 tablespoons extra virgin olive oil
2 tablespoons soya sauce
Salt

Time:
preparation: 30 minutes
plus octopus cooling time
cooking: about 90 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

The pasta salad with octopus and borlotti beans is very simple but a little long to do.

Clean the octopus and put it in salted boiling water; lower the heat and simmer, half-covered, for at least 45-60 minutes or until the it is tender. Switch off the gas and let the octopus cool in the cooking liquid. At this point skin the octopus and cut it into small pieces. Put it in a large bowl.
Shell the beans, wash and put them in a little pan. Cover them with cold water, add the bay leaf and bring to the boil. Remember: add no salt! Lower the flame and cook until tender. Generally 40-50 minutes are enough. Add other hot water if necessary. Drain them very well and add to the octopus.
Wash and peel the tomatoes; dice them.
Add the aromatic herbs and tomatoes to the other ingredients in the bowl.
Meanwhile cook the pasta according to the instructions on the package. Drain and stop the cooking under the running cold water. Drain it very well again.
Pour the pasta into the bowl.
Dress the pasta salad with olive oil and soya sauce. Season to taste with salt and chill until serving but bring back to room temperature before serving.

Note

- You can prepare this dish ahead.
- You can use dried aromatic herbs istead of fresh ones (2 tablespoons of chives and 2 tablespoons of parsley).
- You can also use frozen beans (250 g - 8 1/2 oz) instead of fresh beans. If you have no time of cooking them use 1 400 g (14 oz) can beans.
- Serve it as one-plate meal in summer (serves 4) or in a cold dinner party with other courses (serves 8) or in a buffet for a ceremony or a special occasion with many other courses (serves much more people).
- Who likes the taste of raw onion can add it to the ingredients.