Spaghetti with Octopus Sauce

Spaghetti with octopus sauce is a classic dish of Mediterranean cuisine, enriched by the flavors of the sea. Here’s how to prepare this delight.

Ingredients

• 400g spaghetti
• 1 medium-sized octopus (about 800g-1kg)
• 500g peeled tomatoes or tomato passata
• 2 garlic cloves
• 1 glass of white wine
• Fresh chopped parsley
• Salt to taste
• Chili pepper (optional)
• Extra virgin olive oil

Preparation

1. Start by cleaning the octopus. Remove the beak located at the center of the tentacles and the eyes. Clean the inside of the octopus under running water, removing any residue.

2. In a large pot, boil the octopus for about 40-60 minutes (depending on size) until it becomes tender. To ensure it is soft, you can pierce it with a toothpick.

3. Let the octopus cool in its cooking water, then cut it into pieces that are not too small.

4. In a wide pan, sauté the garlic in plenty of extra virgin olive oil. If you like, add a piece of chili pepper as well.

5. Add the cut octopus to the pan and sauté for a few minutes.

6. Deglaze with white wine and let the alcohol evaporate.

7. Add the peeled tomatoes or passata and cook over medium-low heat for about 15-20 minutes. Adjust the salt and, if necessary, add a pinch of sugar to balance the acidity of the tomato.

8. Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until al dente.

9. Drain the spaghetti and add them to the pan with the octopus sauce. Toss together for a minute so the pasta absorbs the flavor of the sauce.

10. Serve the spaghetti with octopus sauce hot, garnished with fresh chopped parsley.

Trivia

The octopus is a very versatile ingredient in Italian cuisine and forms the base of several traditional recipes. To achieve the best texture, it is essential to cook it until tender but not falling apart, thus preserving its intense flavor and pleasant texture. Seafood is often paired with fresh, slightly sparkling white wines, such as Vermentino or Trebbiano.

Enjoy!