500 g sirloin sliced
30g raisins soaked
30g pine nuts
1 clove garlic
1/2 cup white wine
extra virgin olive oil

300 g of tomato sauce “Luisa”
1 red pepper
1 onion washer
To serve
2 heads of endive
1 clove garlic
20 pine nuts
20g raisins, flour

Preparation 30 minutes | for 4 people


Clean the squid and cut them into at least 4 parti.Appassite in 4 tablespoons olive oil crushed garlic

with half the parsley and chilli.

Add the octopus, raise the heat and brown.

1) Pour the wine and let it evaporate before adding the tomato puree.

Season with salt and cook over low heat until they are tender.

2) Saute except the tomatoes split in half.

3) Boil pasta in salted water, drain it al dente and pass it in the pan with the sauce


Complete dishes with tomatoes and plenty of chopped parsley.