You will impress everyone when you bring this pasta with octopus and potatoes to the table. A hearty, flavorful, and easy-to-make main course where the ingredients blend together beautifully. Let’s see what you need and how to make it.
Other fish-based pasta dishes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pasta with Octopus and Potatoes
- 12 oz pasta (short variety of your choice)
- 1 octopus (21-25 oz)
- 1 carrot
- 1 stalk celery
- Half onion
- dry white wine
- 14 oz potatoes (peeled weight)
- 2 shallots
- 1 clove garlic
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- Peeler
- 1 Bowl
- 1 Pot
- 1 Pan
Preparation of Pasta with Octopus and Potatoes
In a large pot, pour plenty of water and lightly salt it. Add a carrot, a stalk of celery, half an onion, a dash of white wine and bring it to a boil.
When the water boils, add the octopus and cook it over low heat with the lid on for about 25/30 minutes.
Meanwhile, peel the potatoes, wash them, and cut them into pieces, placing them in a bowl of cold water as you go.
Peel the two shallots and the garlic clove and chop them finely. I used a manual pull chopper, which I find really handy. If you want to buy it, you can find it by clicking HERE.
When the cooking time for the octopus has elapsed, drain it and let it cool slightly before cutting it into pieces. If you don’t like the suckers, let the octopus cool in the cooking water. This way, they will be easier to remove.
Drain the potatoes and pat them dry with a clean dish towel.
In a large pan, heat a few tablespoons of oil and sauté the minced shallot and garlic. Let them sizzle for a moment, then add the potatoes. Salt and pepper to taste and continue cooking until they are tender but still crisp.
At this point, add the octopus and let it flavor for a few minutes, stirring gently. Adjust the salt and garnish with plenty of chopped parsley.
Meanwhile, cook the pasta in plenty of salted boiling water. Drain it al dente, and transfer it directly to the pan with the sauce, tossing it for a minute over high heat. If necessary, add a drizzle of oil.
Serve the pasta with octopus and potatoes on individual plates, sprinkle with freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola
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