This recipe is a great way to bring Mediterranean flavors to the table. The combination of ripe tomatoes, red wine, and black olives creates a well-balanced sauce that pairs perfectly with pasta. The octopus adds a unique texture without overpowering the dish, making it an excellent choice for restaurant menus or home cooking.
Difficulty: Easy
Time: 60 minutes
Serving: 4 pax
Ingredients:
- 1 frozen octopus
- 400g spaghetti
- 2 large ripe tomatoes, grated
- 2 tablespoons tomato paste
- 1 large onion, chopped
- 3 garlic cloves, minced
- 75g black olives, pitted and sliced
- 1 cup red wine
- 1/2 cup reserved octopus cooking liquid
- 1/4 cup extra virgin olive oil
- Salt and ground pepper
- Fresh parsley, chopped
- Lemon zest (optional)
Preparation:
- Thaw and prepare the octopus:
Remove the raw frozen octopus from the freezer 24 hours before cooking and thaw it in the refrigerator. Once thawed, rinse the octopus under cold running water to remove any residual ice.
- Cook the octopus
Bring a large pot of water to boil. Once the water is boiling, dip the octopus into the water 3 times, briefly immersing and removing it each time to help set the skin. Fully submerge the octopus and cook over medium high heat for approximately 20 minutes per kg (9-10 minutes per pound), adjusting the cooking time according to its size. Turn off the heat and leave the octopus to rest in the hot water for another 20 minutes. Remove the octopus and cut it into bite-sized pieces. Reserve 1/2 cup of the cooking liquid for the sauce.
- Prepare the octopus sauce
Heat the extra virgin oil in a large pan over medium heat. Add the chopped onion and minced garlic, sautéing until the onion become translucent. Stir in the grated tomatoes and tomato paste. Cook for approximately 5 minutes, stirring occasionally. Add the black olives and sliced octopus, stirring well to coat them in the sauce. Add the reserved octopus cooking liquid and simmer for another 10 minutes to allow the flavours to develop.
4. Cook the spaghetti
Bring a large pot of salted water to boil. Add the spaghetti and cook according to the packaging instructions until al dente. Drain the spaghetti, reserving a little pasta water in case you need to adjust the sauce consistency.
5. Combine and serve
Add the cooked spaghetti to the pan with the octopus sauce and toss until evenly coated. Taste and adjust the seasoning with salt and black pepper as needed. Serve hot, garnished with chopped fresh parsley and a touch of lemon zest for a fresh, citrusy finish
