Penne with lemon pesto, fennel and boiled octopus

For four people:

  • 250 g of penne
  • 1 octopus about 1 kg in weight
  • 1 fennel bulb
  • 1 small bunch of wild fennel
  • lemon juice
  • 20 g salted capers
  • 50 g pealed almonds
  • 10 tender mint leaves
  • 10 basil leaves
  • 100g fresh bread crumbs
  • extra virgin olive oil
  • salt


To make the lemon pesto: strip, trim, wash and slice the fennel lengthwise. Put it in the mixer, together with the lemon pulp, the wild fennel, the capers (well rinsed), the almonds, the washed mint and basil leaves and chop roughly. Add a tablespoon of oil and mix well.

Cook the octopus in a generous quantity of salted water and, when it is tender, take it out of the water and use the same water to cook the penne. Cut the octopus into small cubes. Drain the pasta once it is al dente, retaining a small amount of the cooking water and put it in a frying pan. Add the cooking water, one teaspoon of oil and the pesto.

Over a low flame, gently stir these ingredients together and when they are well mixed, turn them out into a serving dish and add the octopus cubes.

Top with the toasted bread crumbs.