Genovese di Polpo: A Delightful Seafood Pasta Recipe
Category: Pasta Dishes
Servings: 4
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Rigatoni | 320g |
| Octopus | 800g |
| Yellow onions | 2kg |
| Celery | 1 stalk |
| Carrot | 1 |
| Garlic | 1 clove |
| White wine | 200g |
| Extra virgin olive oil | As needed |
| Pecorino Toscano | As needed |
Instructions
This Genovese di Polpo recipe will transport you straight to the heart of Italian culinary tradition. With a rich, savory sauce and tender octopus, this dish is an extraordinary way to enjoy seafood. Here’s how you can create this delightful pasta dish:
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Prepare the Ingredients: Start by peeling the yellow onions. Slice them thinly, ensuring uniformity for even cooking. Then, move on to the carrot: trim both ends, peel it, and finely chop it into small pieces. For the celery, remove the outer layer, trim the ends, and chop it finely. Now, peel the garlic and set it aside.
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Cook the Base Vegetables: In a large pan, heat a generous drizzle of extra virgin olive oil over medium heat. Add the garlic clove (whole) to infuse the oil with its flavor. Next, toss in the finely chopped celery and carrot. Let these cook together for about 5 minutes, stirring occasionally, until they soften and begin to release their aromas.
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Prepare the Octopus: Meanwhile, if you have not already done so, cut the octopus into small chunks, roughly 2 centimeters each. This will help the octopus cook evenly and absorb all the flavors of the sauce.
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Cook the Octopus: Add the octopus pieces to the pan with the softened vegetables. As the octopus cooks, it will release some of its own water. Keep stirring occasionally, allowing the flavors to meld together. Once the octopus has released its liquid, increase the heat to medium-high, and pour in the white wine. Stir to deglaze the pan and let the alcohol evaporate, which should take just a few moments.
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Add the Onions: Lower the heat and incorporate the sliced onions into the pan. Stir gently to combine everything. Let the onions cook down for about 10 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pan. This step is key to achieving the signature “Genovese” sauce, a slow-cooked, tender onion-based sauce that enhances the flavors of the octopus.
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Cook the Pasta: As the sauce nears completion, it’s time to prepare the rigatoni. Bring a pot of salted water to a rolling boil and cook the rigatoni according to the package instructions until it is al dente. Be sure to keep an eye on the timing, as you want the pasta to finish cooking just as the sauce is ready.
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Combine the Pasta and Sauce: Once the pasta is done, use tongs to transfer it directly from the boiling water to the pan with the octopus sauce. Stir everything together, allowing the pasta to absorb the rich flavors of the Genovese sauce. Mix well to ensure each piece of rigatoni is coated with the tender, flavorful sauce.
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Serve and Garnish: To serve, divide the pasta among four plates. For an added touch of flavor, generously sprinkle each serving with freshly grated Pecorino Toscano. The sharp, creamy cheese will complement the savory seafood sauce perfectly, adding depth to the dish.
Tips for Success
- Choosing the Octopus: Fresh octopus is ideal for this recipe, but frozen octopus also works well. If using frozen, ensure it is completely thawed before cooking.
- Cooking the Octopus: Don’t rush the process. Allowing the octopus to cook slowly in its own juices is key to creating a tender texture.
- Onion Cooking: The longer you cook the onions, the richer the flavor of the sauce will be. Be patient and let them soften and caramelize for the best result.
- Pasta Variations: While rigatoni is traditionally used in this dish, feel free to experiment with other pasta shapes like pappardelle or orecchiette for a unique twist.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 28g |
| Carbohydrates | 48g |
| Fiber | 5g |
| Fat | 13g |
| Saturated Fat | 3g |
| Cholesterol | 35mg |
| Sodium | 550mg |
| Potassium | 800mg |
| Sugars | 8g |
This dish is a wonderful combination of fresh seafood and comforting pasta. Its vibrant flavors and rich, savory sauce will leave a lasting impression on your taste buds, making it an unforgettable meal for any occasion. Whether you’re cooking for a special dinner or a casual family meal, Genovese di Polpo offers the perfect balance of elegance and homey goodness. Enjoy!
