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Fusilli with Octopus Sauce

17/11/2023

Fusilli with octopus sauce is a dish that expertly combines pasta with the flavor of the sea. Here’s how to prepare this tasty dish:

Ingredients

  • 320 g of fusilli
  • 1 medium-sized octopus (about 800 g)
  • 400 g of peeled tomatoes or tomato puree
  • 1 clove of garlic
  • 1 glass of dry white wine
  • Chopped fresh parsley (to taste)
  • Extra virgin olive oil (as needed)
  • Fine salt (as needed)
  • Chili pepper (optional)

Preparation

  1. Octopus cleaning: Start by cleaning the octopus, removing the innards and the skin, if you prefer, or you can ask your fishmonger to do it for you. Rinse it under running water and set it aside.

  2. Cooking the octopus: In a large pot, bring plenty of salted water to a boil. When it boils, dip the octopus three consecutive times for a few seconds (this process helps to make the tentacles curlier), then let it cook for about 40 minutes or until it is tender. Once cooked, drain it and cut it into pieces.

  3. Sauce preparation: In a large pan, sauté the garlic clove in extra virgin olive oil. Add the octopus pieces and let them brown for a couple of minutes, then deglaze with the white wine. Let it evaporate and add the crushed peeled tomatoes or tomato puree. Season with salt and, if you like, add a pinch of chili pepper. Cook on medium-low heat for about 15-20 minutes.

  4. Cooking the fusilli: Meanwhile, cook the fusilli in plenty of salted water according to the timings indicated on the package to achieve an al dente texture.

  5. Assembling the dish: Drain the al dente fusilli and transfer them to the pan with the octopus sauce. Mix well to flavor the pasta with the sauce.

  6. Plating: Serve the fusilli with octopus sauce hot, garnishing the dish with chopped fresh parsley to taste.

Curiosity

The octopus is a very versatile ingredient loved in Mediterranean cuisine. It is important not to overcook it to avoid it becoming rubbery. The trick of dipping it in boiling water helps to achieve curlier tentacles and a more pleasant texture. This recipe enhances the taste of the octopus with simplicity and respects the Italian culinary tradition.