for 4 person

To roast

4	red peppers, cut in half

Pici

500 g	Fine Food Pici
	salted water, boiling
2 tbsp	Fine Food Olio oliva e.v. Bosana
1	garlic clove, squeezed
	salt and pepper to taste

Baby octopus

1 tbsp	lemon juice
1 tbsp	Fine Food Olio oliva e.v. Bosana
1	fennel, very thinly sliced
400 g	mini-octopuses, ready to cook
1 tbsp	olive oil
¼ tsp	salt

How it's done

To roast

Place the peppers (skin side up) on a baking tray lined with baking paper. Roast for approx. 15 mins. in the upper half of an oven preheated to 240°C until the skin is charred and starts to bubble. Remove the peppers from the oven, cover with a tea towel, leave to stand for approx. 10 mins. Remove the skin from the peppers, chop 3 peppers and cut the others into thin strips.

Pici

Cook the pasta in boiling salted water for approx. 23 mins. until al dente. Set aside approx. 50 ml of the cooking water, drain the pasta. Puree the chopped peppers with the reserved cooking water and oil until smooth, season, mix in with the pasta.

Baby octopus

Whisk the lemon juice and oil, mix in the fennel. Cut the head of the octopus into thin rings. Heat the oil in a non-stick frying pan. Stir fry the octopus for approx. 4 mins., season with salt. Mix the octopus, fennel and strips of pepper into the pasta.

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