Recipe Name: Pasta with Octopus Ragu and Almonds
Category: Main Course (Primi Piatti)
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320g |
| Octopus | 1kg |
| Tomato Passata | 800g |
| Black Olives | 40g |
| Salted Capers | 30g |
| Garlic Cloves | 3 |
| Red Wine | ½ cup |
| Thyme | To taste |
| Fresh Basil | To taste |
| Extra Virgin Olive Oil | To taste |
| Sliced Almonds | To taste |
Instructions
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Prepare the Octopus: Begin by cleaning the octopus. Separate the head from the body and then cut the tentacles into manageable pieces.
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Cook the Octopus: In a large pot or casserole, heat a generous amount of extra virgin olive oil. Add the whole garlic cloves (lightly smashed) and a sprig of thyme, allowing them to infuse the oil with their flavors.
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Add the Octopus: Once the oil is infused, add the prepared octopus to the pot. Sauté for a few minutes until it begins to lightly brown and release its juices.
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Make the Ragu: Pour in the tomato passata, followed by the black olives and the salted capers (be sure to rinse them well before adding). Stir everything together and let the sauce simmer over medium heat. Allow the flavors to meld for about 40 minutes, stirring occasionally.
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Infuse with Herbs: Once the ragu has thickened and the octopus is tender, finish it off by adding fresh basil to the pot. Let the basil wilt into the sauce for a fragrant touch.
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Cook the Pasta: While the ragu is cooking, bring a pot of water to a boil (no need to salt the water as the sauce is already flavorful). Cook the spaghetti according to package directions, but make sure to drain them just before they are fully al dente to ensure they absorb the sauce.
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Toast the Almonds: Meanwhile, spread the sliced almonds on a baking sheet and toast them in the oven at 180°C (350°F) for about 5–7 minutes, or until golden brown. Keep an eye on them to avoid burning.
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Combine Pasta and Sauce: Once the pasta is ready, toss the spaghetti into the pot with the octopus ragu. Stir gently to coat the pasta evenly with the sauce.
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Serve: Plate the pasta and garnish generously with the toasted almonds. The crunch of the almonds will contrast beautifully with the tender octopus and rich tomato sauce.
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Enjoy: Your Pasta with Octopus Ragu and Almonds is now ready to be served, a deliciously satisfying and hearty dish perfect for a special occasion or a flavorful weeknight dinner.
This Mediterranean-inspired dish pairs the unique flavors of octopus with the smoothness of a tomato-based ragu, heightened by the crunch of almonds and the freshness of basil. Perfectly balanced, it’s a celebration of simple yet bold ingredients.
