Il Cucinologo
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Fusilli with Octopus Sauce

17/11/2023

Fusilli with octopus sauce is a dish that skillfully combines pasta with the flavor of the sea. Here’s how to prepare this tasty dish:

Ingredients

  • 320 g fusilli
  • 1 medium-sized octopus (about 800 g)
  • 400 g peeled tomatoes or tomato passata
  • 1 garlic clove
  • 1 glass dry white wine
  • Fresh chopped parsley (to taste)
  • Extra virgin olive oil (as needed)
  • Fine salt (as needed)
  • Chili pepper (optional)

Preparation

  1. Cleaning the octopus: Start by cleaning the octopus, removing the innards and skin if you prefer, or you can ask your fishmonger to do it for you. Rinse it under running water and set it aside.

  2. Cooking the octopus: In a large pot, bring plenty of salted water to a boil. When it reaches a boil, dip the octopus three times in succession for a few seconds (this process helps make the tentacles more curled), then let it cook for about 40 minutes or until tender. Once cooked, drain and cut it into pieces.

  3. Preparing the sauce: In a large skillet, sauté the garlic clove in extra virgin olive oil. Add the octopus pieces and let them brown for a couple of minutes, then deglaze with the white wine. Let the alcohol evaporate and add the crushed peeled tomatoes or the passata. Season with salt and, if you like, add a pinch of chili pepper. Let it cook over medium-low heat for about 15-20 minutes.

  4. Cooking the fusilli: Meanwhile, cook the fusilli in plenty of salted water following the times indicated on the package to achieve al dente texture.

  5. Assembling the dish: Drain the al dente fusilli and transfer them to the skillet with the octopus sauce. Mix well to coat the pasta with the sauce.

  6. Plating: Serve the fusilli with octopus sauce hot, garnishing the dish with fresh chopped parsley to taste.

Trivia

Octopus is a very versatile and beloved ingredient in Mediterranean cuisine. It is important not to overcook it to prevent it from becoming rubbery. The trick of dipping it in boiling water helps achieve more curled tentacles and a more pleasant texture. This recipe highlights the taste of octopus with simplicity and respects Italian culinary tradition.