Here’s my take on the Spaghetti and Octopus recipe by the great chef Antonino Cannavacciuolo.
This recipe captures all the flavors and shows all the colors of our beautiful country: the sea with the octopus, the land with the tomato, and the gold of our territory, the spaghetti.
I’ve tried to stay as faithful as possible to the original because honestly, I don’t know what could be improved in a recipe created by a star chef. 🙂
I hope you’ll give me a good review, if you liked the result, write it in the comments.
But enough talk, let’s prepare these Spaghetti and Octopus by Antonino Cannavacciuolo or rather, Spaghetti and Octopus by Francy. 🙂
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for preparing spaghetti and octopus
- 6.2 oz spaghettoni
- 14 oz octopus (small octopuses about 1.75 oz each)
- 1.25 cups tomato sauce
- 1 clove of garlic
- 1 cup parsley
- 1.75 oz white wine
- 1.4 oz extra virgin olive oil
- to taste salt
- to taste pepper
Necessary tools to prepare Spaghetti and Octopus
A wok to cook the octopuses. This pan I propose doesn’t stick, is dishwasher safe, and, most importantly, is completely free of PFOA – CADMIUM – LEAD. A pot to cook the pasta is also recommended because it helps save on the energy bill, a knife set, an oil dispenser.
- 1 Wok
- 1 Pot
- 1 Knife
- 1 Oil Sprayer
Steps
The first step is to rub the octopuses with fine salt to remove the sliminess, rinse them well under running water, and remove the beak and eye.
After washing and cleaning them, dry them using paper towels.
In the meantime, in a pot, sauté half a clove of garlic with the parsley stems.
Add the octopuses and deglaze with part of the white wine, remove the garlic and parsley stems, and cover.
Let cook on low heat for about 20 minutes, gradually adding the remaining wine.
After 20 minutes, add the tomato sauce and continue cooking, still on low heat and covered, for about 30 minutes.
Finally, season with salt and pepper, turn off the heat, let rest with the lid slightly open for about 30 minutes.
Lastly, cook the spaghettoni in plenty of salted water, drain them, add them to the sauce, and season with chopped parsley and half a minced garlic clove (if desired).
Toss off the heat with extra virgin olive oil and, if necessary, add a bit more salt and pepper.
What can I say, they’re delicious. 🙂
Chef’s tip.
Bread dipping is a must. 🙂
