Ingredients
200 g spaghetti
250 g octopus (fresh, then frozen and thawed)
300 g cherry tomatoes, halved
2 cloves garlic
3 tbsp extra virgin olive oil
50 ml dry white wine
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional)
2 tbsp black olives (pitted)
1 tbsp capers (desalted)
2 tbsp fresh parsley, chopped
Directions
Step 1
For the Octopus:
Step 1
Clean the octopus and cut it into small pieces.
250 g octopus (fresh, then frozen and thawed)
Step 2
In a large pan, heat the olive oil over medium heat.
3 tbsp extra virgin olive oil
Step 3
Add the garlic cloves and sauté until fragrant.
2 cloves garlic
Step 4
Add the octopus pieces to the pan.
250 g octopus (fresh, then frozen and thawed)
Step 5
Season with a pinch of salt, black pepper, and red pepper flakes.
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional)
Step 6
Sauté for a few minutes until the octopus releases its water.
Step 7
Pour in the white wine and let it evaporate for about 2 minutes.
50 ml dry white wine
Step 8
Cover the pan with a lid and let the octopus cook on low heat for 1 hour.
Step 9
For the Sauce:
Step 1
After 1 hour, add the halved cherry tomatoes and desalted capers.
300 g cherry tomatoes, halved
1 tbsp capers (desalted)
Step 2
Stir well, cover again, and cook for another 1 hour on low heat.
Step 3
For the Pasta:
Step 1
In a large pot, bring water to a boil and add a small amount of coarse salt.
Step 2
Cook the spaghetti 2 minutes less than package instructions (about 8 minutes).
200 g spaghetti
Step 3
Combine Everything:
Step 1
Add the drained spaghetti to the pan with the octopus sauce.
200 g spaghetti
Step 2
Stir over medium heat, adding a small amount of pasta water to help the sauce coat the pasta.
Step 3
Cook for another 2-3 minutes until the spaghetti absorbs the sauce.
Step 4
Finish and Serve:
Step 1
Stir in fresh parsley and black olives.
2 tbsp fresh parsley, chopped
2 tbsp black olives (pitted)
Step 2
Serve immediately with an extra drizzle of olive oil.
3 tbsp extra virgin olive oil
