PASTA WITH OCTOPUS RECIPE
The series of recipes dedicated to light but tasty dishes continues.
Today we’ll try pasta with octopus sauce.
With its lean and flavorful meat, octopus is particularly appreciated at the table.
It can be cooked in a thousand delicious ways, each more appetizing than the last.
In this recipe I thought of offering you a first course to enjoy this mollusk at its best with only the addition of a few tomatoes.
Fresh flavors, a light sauce and inviting aromas that will win you over from the first bite.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Cooking time: 45 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 11 oz Spaghetti
- 1.8 lb Octopus (weight when raw)
- 8 Piccadilly tomatoes
- 3 tbsp Extra virgin olive oil
- to taste Taggiasca olives
- 1 clove Garlic
- 1 tbsp Parsley (chopped)
- to taste Salt
- to taste Pepper
- to taste Fresh chili pepper (optional)
Preparation
First of all, clean the octopus.
With a small knife, remove the beak, the eyes and the entrails.
Once cleaned, boil it by immersing it in boiling water and cook for about 35-40 minutes.
The octopus should be tender; to check, pierce it with the tines of a fork.
Drain the octopus and let it cool slightly.
If you want all the tips for a perfect octopus read here Octopus and Potato SaladMeanwhile, take care of the tomatoes.
Wash them and cut them into cubes.
Chop the parsley separately in a mixer.
Then, after the octopus has cooled, cut it into small pieces.Then, in a pan heat 2 tablespoons of oil with the peeled garlic clove and the chili pepper (optional).
Add the olives and let them flavor the oil for a couple of minutes.
Then add the diced tomatoes. Continue cooking for about ten minutes.
Then add the chopped octopus and the chopped parsley.
Let the octopus brown for 4-5 minutes.Meanwhile, cook the spaghetti al dente.
Once the sauce is ready, taste and adjust salt and pepper if necessary.
Drain the spaghetti al dente directly into the pan with the sauce.
Add one tablespoon of the pasta cooking water and stir to flavors to combine.
Serve hot, lightly sprinkled with fresh chopped parsley.
Notes
PASTA WITH OCTOPUS: STORAGE
I recommend consuming the pasta with octopus and tomato immediately.
You can use octopus either fresh or frozen.
In that case you can cook it without thawing it first.
TIP
If you like, you can flavor the octopus cooking water by adding bay leaves or juniper berries.
If you like this recipe, try also these:
Octopus Carpaccio, Crispy Octopus Bruschetta, Octopus Carpaccio with Red Beet Sprouts, Octopus and Bean Salad
