Strozzapreti with Octopus Ragù Recipe
Category: Main Courses (Primi Piatti)
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Strozzapreti pasta | 250g |
| Celery | 40g |
| Carrots | 40g |
| Onions | 40g |
| Garlic | 1 clove |
| Cherry tomatoes | 200g |
| Tomato passata | 300g |
| Extra virgin olive oil | 30g |
| Fine salt | To taste |
| Black pepper | To taste |
| Fresh parsley | To taste |
| Octopus | 700g |
| Bay leaves | 2 |
| Juniper berries | 4 |
| Garlic (for boiling) | 1 clove |
| Pink peppercorns | 5g |
| Fine salt (for boiling) | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 18g |
| Carbohydrates | 45g |
| Fats | 8g |
| Saturated Fat | 1.5g |
| Fiber | 4g |
| Sodium | 560mg |
Instructions
Step 1: Prepare the Octopus
- Begin by cleaning the octopus thoroughly. Remove the beak by making an incision around it using a sharp knife and carefully extracting it.
- Remove the eyes by making precise incisions around the sac.
- Wash the octopus under cold running water, rubbing its surface with your hands to remove the slimy layer from its skin and tentacles.
- Heat a large pot filled with salted water. Once the water is boiling, dip the octopus tentacles into the water 4–5 times to curl them up beautifully.
- Allow the octopus to simmer in the water for about 20–30 minutes until tender. Drain and let it cool slightly.
- On a cutting board, slice the octopus in half for easier handling. Cut the curled tentacle ends to maintain their shape for garnishing. Chop the remaining parts into bite-sized pieces and set aside.
Step 2: Prepare the Sauce Ingredients
- Wash the cherry tomatoes thoroughly and quarter them.
- Dice the celery, carrots, and onion into small, uniform pieces to create a balanced soffritto.
Step 3: Cook the Octopus Ragù
- In a large, high-sided skillet, heat the olive oil over medium heat. Add the garlic clove and sauté until golden. Remove the garlic once it has infused the oil.
- Add the diced celery, carrots, and onion to the skillet. Sauté until the vegetables are soft and fragrant, stirring occasionally to prevent sticking.
- Stir in the octopus pieces and cook for 2–3 minutes, allowing them to absorb the flavors of the soffritto.
- Add the quartered cherry tomatoes, followed by the tomato passata. Stir to combine all the ingredients.
- Lower the heat and let the sauce simmer for 20–25 minutes, stirring occasionally. Adjust the seasoning with salt and black pepper to taste.
Step 4: Cook the Strozzapreti
- Bring a pot of salted water to a boil. Cook the strozzapreti pasta until al dente according to the package instructions.
- Reserve a ladle of pasta cooking water before draining the pasta.
Step 5: Combine and Serve
- Transfer the drained strozzapreti directly into the skillet with the octopus ragù.
- Toss the pasta with the sauce, adding a splash of reserved pasta water if necessary, to help the sauce coat the noodles thoroughly.
- Divide the pasta among serving plates. Garnish with the reserved curled tentacle ends and a sprinkle of freshly chopped parsley.
Pro Tip: For an extra burst of flavor, drizzle a little extra virgin olive oil over the finished dish before serving. Pair this stunning meal with a crisp white wine like Vermentino or a light-bodied red such as Pinot Noir.
Bon Appétit!
