If you’re craving a dish that brings the flavors of the sea straight to your plate, this octopus and pasta recipe is the one to try. It’s rich, comforting, and packed with the simple yet bold flavors Mediterranean cooking is known for. Don’t worry—it’s easier to make than it sounds, and the results are absolutely worth it.
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Let’s start with the octopus. If you’ve never cooked one before, don’t be intimidated. It’s simpler than it seems. First, give the octopus a good rinse under cold water to clean it thoroughly. Then, separate the tentacles from the body so everything cooks evenly. Once prepped, grab a large pot and heat up some olive oil. Just a tablespoon is enough to get things going.
When the oil is hot, add the octopus pieces. Let them sit in the pot for a couple of minutes until they start turning red on one side. That’s when you’ll flip them over to cook the other side. Now’s the perfect time to toss in a finely chopped onion. The smell at this point is already going to make your kitchen feel like a seaside trattoria.
Next comes the wine. Pour in a glass of white wine, and let it bubble away for about five minutes. This step adds depth to the dish and helps bring out the octopus's natural flavors. Once the wine has reduced a bit, it’s time for the tomatoes. You’ll need about 500 grams of blended tomatoes, or you can use a can of crushed tomatoes if that’s what you have on hand. Stir the tomatoes into the pot and let everything simmer until it starts to bubble.
Now, add about 500 milliliters of water along with some seasonings. A bay leaf, a couple of cloves, and a sprinkle of black pepper will do the trick. Cover the pot, turn the heat to low, and let it all cook gently for about an hour. This slow simmering is where the magic happens. The octopus becomes tender, and the sauce develops an incredible richness.
After an hour, check the octopus to make sure it’s cooked through. If it’s tender enough to pierce easily with a fork, it’s ready. At this point, taste the sauce and add salt if needed. Then, carefully remove the octopus from the pot and set it aside.
Now it’s pasta time. Pour another liter of water into the pot with the sauce and bring it to a boil. Once it’s bubbling, add about 500 grams of pasta. You can use any short pasta you like—sharp noodles, penne, or even rigatoni work well. Cook the pasta for about 10 minutes, stirring now and then to stop it from sticking.
When the pasta is al dente, put the octopus back into the pot. Stir everything gently to coat the pasta and octopus in that rich tomato sauce. Turn off the heat, cover the pot, and let it rest for a few minutes. This little break lets all the flavors come together beautifully.
When it’s time to serve, spoon the pasta and octopus onto plates. Make sure each serving gets a bit of everything—some pasta, a good amount of sauce, and a few pieces of tender octopus. If you want to get fancy, sprinkle some fresh parsley on top or drizzle a little olive oil over everything for an extra touch of flavor.
What’s so great about this dish is that it feels special without being overly complicated. The ingredients are simple and easy to find, but the result tastes like something you’d get at a seaside restaurant. It’s the perfect dish for a cozy dinner at home, whether you’re sharing it with family, impressing guests, or just treating yourself.
So there you have it—a warm, comforting plate of octopus and pasta that brings the Mediterranean to your table. Once you taste it, you’ll see why it’s such a beloved classic. Bon appétit!
B.E.
