Linguine with baby octopus, I must say it’s one of my favorite dishes. Of course, you can also use other types of pasta, but I absolutely prefer the sauce with baby octopus with linguine. Do as I do and you’ll understand why!
Besides being very tasty, this dish is prepared really quickly, and if you’re not big eaters, you can even skip a second course. Personally, when I make it, I pair it with a mixed salad or a potato salad. But if you’re the type who prefers a complete menu even with a rich first course like this, I’ll leave some perfect recipes to pair it with below.
Now let’s go together to see how to prepare these wonderful linguine with baby octopus.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz linguine
- 1.5 lbs baby octopus
- 14 oz cherry tomatoes (canned)
- 2 cloves garlic
- to taste extra virgin olive oil
- 1 chili pepper
- 1.5 oz black olives (optional)
- to taste fine salt
- 1/4 cup white wine
- 1 bunch parsley
Tools
- 1 sauté pan
- 1 pot
- 1 wooden fork
- 1 spaghetti ladle
Steps
Let’s start by putting a pot with plenty of salted water on the stove for pasta cooking.
Meanwhile, in the sauté pan, sauté the garlic, oil, and chili pepper; when the garlic is golden brown, remove it, add the cleaned and washed baby octopuses, and cook them for a few minutes. When they change color, deglaze with the white wine.
Once the alcohol has evaporated, add the cherry tomatoes and salt, cook for about 15 minutes. Towards the end of cooking, add the black olives (optional) and the chopped parsley.
Once the sauce is ready, take care of the pasta. Drain the linguine al dente with a pasta ladle and add them directly to the sauce. Mix well, plate, and enjoy your meal
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