The LONG FUSILLI WITH OCTOPUS is a seafood first course with the scent of the sea and Mediterranean flavors, where the tenderness of the octopus blends with the sweetness of ripe tomatoes and the freshness of parsley. A simple yet refined recipe, perfect for bringing an authentic taste of the sea to the table.
The octopus, tender and flavorful thanks to slow, careful cooking, mixes perfectly with the sauce made from fresh or peeled tomatoes, creating a rich and aromatic dressing. The long fusilli, with their twining shape, hold the sauce well, giving each bite a harmonious balance of sea and land.
Ideal for a summer dinner or to impress guests with a genuine and tasty dish, this recipe captures the essence of the Mediterranean: simple, colorful and irresistible.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 50 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz Long fusilli (long)
- 1.1 lb Octopus
- 3.5 cups Vine-ripened tomatoes
- 1 tsp Capers (salt-packed)
- 2 cloves Garlic
- 1 bunch Parsley
- 1 Chili pepper
- to taste Extra virgin olive oil
Tools
- 2 Pots
- 1 Pan
- 1 Cutting board
Preparation
The preparation of the LONG FUSILLI WITH OCTOPUS is simple but requires a bit of time to complete.
First, wash and clean the octopus: empty the head, remove the eyes and the beak at the center of the tentacles.
Place it in a pot with about 8.5 cups of cold water. Bring to a boil and simmer over medium heat for 30-40 minutes.Turn off the heat and let it cool completely in the cooking water. Drain it, cut the tentacles into chunks and slice the head into strips.
Wash the tomatoes and make a shallow cross incision on them. Place them in boiling water for 2 minutes, drain, peel, remove the seeds and chop into pieces.
Sauté the garlic clove in extra virgin olive oil with the rinsed and chopped salt-packed capers and the chili pepper until the garlic is golden. Add the tomatoes and cook for 5 minutes. Add the pieces of octopus, the chopped parsley, adjust the salt, and let the flavors meld for about 5-6 minutes.
Cook the long fusilli until al dente, drain and transfer them to the pan with the sauce. Toss for 2 minutes, remove the garlic and serve, garnishing with additional chopped parsley.
