The LONG FUSILLI WITH OCTOPUS is a first course with the scent of the sea and Mediterranean flavors, where the delicacy 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 touch of seaside cuisine to the table.
The octopus, tender and flavorful thanks to slow, careful cooking, melds perfectly with a sauce made from fresh or peeled tomatoes, creating a rich and aromatic dressing. The long fusilli, with their enveloping shape, hold the sauce well, offering a harmonious balance of sea and land in every bite.
Ideal for a summer dinner or for impressing 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: Moderate
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz Fusilli (long)
- 1.1 lb Octopus
- 1.8 lb Ripe tomatoes
- 1 tsp Salt-packed capers
- 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 2 L (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 water. Drain it, cut the tentacles into bite-sized pieces and slice the head into strips.
Wash the tomatoes and make a light cross incision on them. Place them in boiling water for 2 minutes, drain, peel, remove the seeds and cut into chunks.
Sauté the garlic clove in extra virgin olive oil until golden together with the rinsed, chopped capers and the chili pepper. Add the tomatoes and cook for 5 minutes. Add the pieces of octopus and the chopped parsley, season with salt, and let the flavors meld for about 5-6 minutes.
Cook the long fusilli, drain them al dente and transfer them to the pan with the sauce. Toss for 2 minutes, remove the garlic and plate, garnishing with additional chopped parsley.
