The SPAGHETTI WITH SMALL OCTOPUS SAUCE are a light, delicate and very tasty seafood first course that brings together all the flavors of the Mediterranean. They are also suitable to be eaten as a single dish, or as the main course for a Sunday seafood lunch, a dinner, including festive occasions, or for an informal spaghetti night with friends.
The procedure to make them is very simple and the result is guaranteed. Now it’s time to discover the ingredients and quantities to prepare this splendid first course.
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 13 oz spaghetti
- 1.1 lb small octopus (already cleaned)
- 14 oz peeled tomatoes
- 1.5 oz black olives (pitted)
- 1.5 oz green olives (pitted)
- Half glass white wine
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- 1 bunch parsley
Tools
- 1 Pan
- 1 Pot
PREPARATION SPAGHETTI WITH SMALL OCTOPUS SAUCE
To prepare the SPAGHETTI WITH SMALL OCTOPUS SAUCE start, of course, with making the sauce.
Rinse the small octopus under running water and let them drain well.
In a pan with the oil, brown a clove of garlic cut in half and freed of any inner sprout.
Sauté the small octopus in the oil for a few minutes over high heat, deglazing with the wine. Add half a glass of water, cover with a lid and cook over low heat for about 30 minutes, turning the octopus at most a couple of times.
After about 30 minutes of cooking, add the crushed peeled tomatoes and the olives, cover again and finish cooking. At the end of cooking, season with salt to taste.
Cook the spaghetti in plenty of salted water, drain them al dente into the small octopus sauce and continue cooking for a few moments so that all the flavors blend well with the pasta.
Serve your spaghetti with small octopus sauce hot and garnish each plate with chopped parsley.
