Spaghetti with pumpkin and toasted octopus.
This easy-to-make dish features a total of 4 cooking methods for the octopus, don’t be afraid, it’s easier done than said. The first is the classic boiling, the second is drying in the pan, and the third is lightly frying before being combined with the pumpkin, where it continues briefly cooking until tossed with the spaghetti, strictly al dente, cooked in the same octopus cooking water.

You might also be interested in:

Difficulty: Medium
Cost: Economic
Preparation time: 30 Minutes
Portions: 2
Cooking methods: Slow Fire, Boiling
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

411.46 Kcal

calories per serving

Info Close

Energy 411.46 (Kcal)
Carbohydrates 40.26 (g) of which sugars 11.45 (g)
Proteins 27.16 (g)
Fat 16.87 (g) of which saturated 3.05 (g)of which unsaturated 1.57 (g)
Fibers 2.27 (g)
Sodium 565.13 (mg)

Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

14 oz octopus
10.5 oz pumpkin
1 clove garlic (halved)
Extra Virgin Olive Oil
5.3 oz spaghetti (No 7)
2 tbsp vinegar (Balsamic or apple cider)
1 tsp Honey (Or sweetener)
parsley
salt
pepper

Spaghetti with pumpkin and toasted octopus

Tools

what we need to make the

Pot
2 Pans non-stick
Cutting Board
Knife

Preparation of Spaghetti with Pumpkin and Toasted Octopus

let’s go to the kitchen

Clean the octopus from its innards, then in a pot put water and a cork stopper. Bring to a boil. Once boiling, take the octopus by its head and dip it up and down in the water 5 or 6 times until the tentacles curl, then release it in and cook for 20 minutes.
Let it rest in its water while you prepare the rest of the recipe.
Make sure not to discard the water.
Cut the octopus leaving the head whole, the end tentacles whole while the rest needs to be cut into small pieces.
In a non-stick pan, put a little fish seasoning, heat it
Brown the octopus for a few minutes, stirring.
As soon as they start sticking to the pan, add 1 tablespoon of extra virgin olive oil, and ….
Cover immediately with a splatter guard, and cook for 3 minutes, then stir and cook for another 3 minutes. Set aside.
Now cut the pumpkin into cubes
Put the peeled and halved garlic in a pan, and let it brown.
Then add the pumpkin and a pinch of salt, and continue cooking for 4 minutes, meanwhile…
In a small bowl, dissolve a teaspoon of honey in 2 tablespoons of balsamic vinegar, and…
Deglaze the pumpkin, turn up the heat and let all the vinegar evaporate, it will take 3 or 4 minutes.
At this point, take half of the pumpkin and half a ladle of octopus cooking water and blend
Combine the octopus with the rest of the pumpkin in the pan,
Incorporate the pumpkin cream you just made and…
A ladle of octopus cooking water and mix everything. Meanwhile, bring the octopus water back to a boil and if necessary add a little normal water.
Then throw in the pasta and drain it al dente, mind you.
As soon as it is cooked, add the pasta to the pan with the sauce.
Toss with parsley and ground pepper
Plate and serve very hot.
Here are the Spaghetti with pumpkin and toasted octopus ready.