Strozzapreti with Octopus Ragù Recipe

Category: Main Courses (Primi Piatti)
Servings: 4

Ingredients

Nutritional Information (Per Serving)

Instructions

Step 1: Prepare the Octopus

1. Begin by cleaning the octopus thoroughly. Remove the beak by making an incision around it using a sharp knife and carefully extracting it.
2. Remove the eyes by making precise incisions around the sac.
3. Wash the octopus under cold running water, rubbing its surface with your hands to remove the slimy layer from its skin and tentacles.
4. 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.
5. Allow the octopus to simmer in the water for about 20–30 minutes until tender. Drain and let it cool slightly.
6. 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

1. Wash the cherry tomatoes thoroughly and quarter them.
2. Dice the celery, carrots, and onion into small, uniform pieces to create a balanced soffritto.

Step 3: Cook the Octopus Ragù

1. 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.
2. Add the diced celery, carrots, and onion to the skillet. Sauté until the vegetables are soft and fragrant, stirring occasionally to prevent sticking.
3. Stir in the octopus pieces and cook for 2–3 minutes, allowing them to absorb the flavors of the soffritto.
4. Add the quartered cherry tomatoes, followed by the tomato passata. Stir to combine all the ingredients.
5. 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

1. Bring a pot of salted water to a boil. Cook the strozzapreti pasta until al dente according to the package instructions.
2. Reserve a ladle of pasta cooking water before draining the pasta.

Step 5: Combine and Serve

1. Transfer the drained strozzapreti directly into the skillet with the octopus ragù.
2. Toss the pasta with the sauce, adding a splash of reserved pasta water if necessary, to help the sauce coat the noodles thoroughly.
3. 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!