[…] It is thought that the word strangozzi is derived from the Italian word for shoelaces, stringhe, yet this pasta has come to mean priest stranglers. Centuries ago, in Umbria, the clergy was not looked upon kindly by the villagers. Legend says that they chased down the worst of the clergy and those that were caught were strangled with their shoelaces. These long pasta ribbons are thought to resemble those shoelaces. Death by shoelace immortalized in pasta.
In reality, strangozzi are about the size of what we would call linguine, the only difference being in their thickness. Our linguine are cut from thin pasta sheets; strangozzi is cut from sheets twice as thick. The result is a hearty pasta that is perfect for heavier or meat-based sauces.
Before beginning the recipe, the octopus must be cleaned and readied.[…]
Strangozzi Pasta with Octopus Recipe
- octopus (See Notes)
- 3 tbsp extra virgin olive oil
- 1/4 tsp red pepper flakes (more or less to taste)
- 1 small onion, diced
- 2 cloves garlic, minced or grated
- 1/3 cup chopped parsley
- 1 large can, 28 oz (800 g), whole tomatoes – hand-torn
- 1/2 tsp dried marjoram (2 tsp fresh)
- 3 to 4 oz dry white wine
- 1 lb (450 g) cooked Strangozzi pasta — or whatever pasta you prefer — cooked al dente
- reserved pasta water
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