Ingredients

Servings 10

• 1 lb ziti (short cut pasta)
• 1 lb baby octopuses
• 6 fillets desalted anchovies
• 1 oz dried mushrooms
• extra virgin olive oil
• 1 lb canned tomatoes
• black olive
• 1 tablespoon capers
• 2 cloves of garlic
• 1 tablespoon parsley
• pepper

Preparation

10 minutes preparation + 30 minutes cooking

Cook the broken “ziti” (or any short pasta) in abundant, lightly salted boiling water. Meanwhile, put into a casserole 1 Tbsp of oil and the crushed cloves of garlic with a pinch of pepper. As soon as the garlic colors, remove the casserole from the heat, take out the garlic, add the chopped parsley and leave to cool. In a little hot olive oil sauté over high heat, for 3 or 4 minutes, the tomato in pieces seasoned with a pinch of salt, but avoiding them reducing too much. Drain the pasta when “al dente” and put into a receptacle. Pour in the oil flavored with garlic and parsley, the chopped mixture of anchovies, the baby octopus (stewed in a little oil with a pinch of salt), the tomato, the mushrooms (soaked, squeezed out, cut into large pieces and cooked in little oil), the olives (pitted and cut into rounds) and the capers. Mix very well. Fill the two timbale crusts and close with a lid of dough, using two buttered molds. Put into a very hot oven for some minutes to let everything stew. Remove the timbales, leave them to rest for a couple of minutes, turn them out and serve at table.