Spaghetti with Octopus alla Puttanesca
Category: Main Course
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320g |
| Octopus (Polpo) | 800g |
| Tomato Passata | 300g |
| Cherry Tomatoes | 200g |
| Black Olives | 100g |
| Garlic | 1 clove |
| Dry White Wine | 150g |
| Extra Virgin Olive Oil | 80g |
| Salt | to taste |
| Black Pepper | to taste |
| Fresh Parsley | to taste |
Instructions:
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Prepare the Octopus: Start by rinsing the octopus under cold running water to remove any impurities. In a large pot, bring water to a boil. Once the water is boiling, dip the octopus’ tentacles into the water twice to allow them to curl. After that, fully immerse the octopus in the boiling water and cook for about 30 minutes. Once cooked, drain the octopus and let it cool under cold running water. Once cooled, chop the octopus into small pieces.
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Prepare the Tomatoes: While the octopus is cooking, wash the cherry tomatoes thoroughly and cut them into wedges. Set them aside.
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Cook the Pasta: In a separate large pot, bring water to a boil for cooking the spaghetti. Add salt to the water once it starts to boil. Cook the spaghetti according to package instructions, ensuring it remains al dente. Drain and set aside.
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Prepare the Sauce: While the pasta is cooking, pour the olive oil into a large skillet over medium-low heat. Add the garlic clove and let it sautรฉ for about 3-4 minutes, allowing the oil to absorb the garlic’s aroma. Once the garlic is fragrant, remove it from the pan and discard it. Pour in the dry white wine and let it cook until the alcohol evaporates completely. Season the sauce with salt and pepper, then add the tomato passata. Stir to combine and let the sauce simmer on low heat for 15-20 minutes, stirring occasionally.
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Add the Olives: About two minutes before the sauce is done cooking, add the black olives to the skillet and stir them into the sauce to allow them to infuse their flavor.
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Combine Pasta and Sauce: Once the pasta is cooked and drained, transfer the spaghetti directly into the skillet with the sauce. Toss the pasta in the sauce over medium heat, ensuring that the spaghetti is well coated with the flavorful sauce. Add the chopped octopus pieces and stir everything together gently to combine.
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Finish and Serve: Once everything is well mixed and heated through, remove from heat. Garnish with freshly chopped parsley for a burst of color and freshness. Serve your spaghetti with octopus alla puttanesca immediately, ensuring itโs piping hot for the best flavor.
Enjoy this rich and flavorful seafood pasta dish that combines the savory taste of octopus, the tangy brightness of tomatoes, and the depth of olives. Itโs a wonderful twist on the classic puttanesca, perfect for a satisfying dinner.
