Luciana-style baby octopus, delicious on its own or with pasta. Today, I used it to dress linguine, and I’ll show you the spectacle in the video. This is a dish from Neapolitan cuisine that I really love, and it doesn’t take much time to prepare. You can use either baby octopus as I did, or even a medium/large octopus, in which case you will just need to increase the cooking times.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs baby octopus
- as needed extra virgin olive oil
- 1 clove garlic
- 1 chili pepper (optional)
- as needed salt (capers and olives add salty flavor)
- 1 tbsp salted capers
- 1.8 oz black olives
- 1 package cherry tomatoes
- 1 bunch parsley
Tools
- 1 Casserole
- 1 Wooden Spoon
Steps
Start by sautéing garlic, oil, and chili pepper (optional) in a casserole. Add the olives and desalinated capers. Continue by adding chopped parsley and cherry tomatoes, and cook everything together for a few minutes.
Then add the baby octopus to the sauce, cover, and let it cook for about 30 minutes. The cooking time should be checked because it can vary based on several factors, primarily the size of the octopus you are using, and whether it is fresh or frozen. After the cooking time, our Luciana-style baby octopus will be ready. Check the seasoning; since there are capers and olives, I don’t add salt or only very little. Add a bit more chopped parsley raw.
Now you just have to decide whether to enjoy this tasty dish on its own, maybe accompanied by some crostini, or use it to dress pasta. Bon Appetit.
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