Pasta with Octopus Ragù and Almonds

I will be happy to help you prepare a tasty dish of pasta with octopus ragù and almonds. This dish combines Italian tradition with the sea, creating a unique and refined flavor. Here’s the recipe:

Ingredients

• 300 g of pasta (common choices include orecchiette, linguine, or trofie)
• 1 medium-sized octopus (about 800 g)
• 100 g of peeled almonds
• 400 g of canned or fresh ripe peeled tomatoes
• 1 carrot
• 1 onion
• 1 stalk of celery
• 2 cloves of garlic
• A bunch of parsley
• Dry white wine
• Extra virgin olive oil
• Salt and pepper to taste
• Chili pepper (optional)

Preparation

1. Start by cleaning the octopus: remove the inner sac, eyes, and beak, then rinse it under running water.
2. Cook the octopus in slightly salted water (without boiling it too vigorously to prevent hardening) for about 40-60 minutes or until tender. Once ready, drain it and cut it into small pieces.
3. In a large pan, sauté finely chopped onion, carrot, and celery in extra virgin olive oil. Add the garlic and, if you like, a piece of chili pepper.
4. Add the octopus pieces to the pan and let them flavor for a few minutes, then deglaze with a glass of white wine and let the alcohol evaporate.
5. Add the peeled tomatoes, crushing them, and cook over medium-low heat for about 20 minutes. Season with salt and pepper.
6. Meanwhile, toast the peeled almonds in a non-stick pan until they turn golden, then chop them coarsely.
7. Bring a pot of generously salted water to a boil and cook the pasta until al dente.
8. Drain the pasta and transfer it to the pan with the octopus ragù. Mix well to flavor.
9. Plate the pasta, sprinkling with toasted almonds and chopped parsley.

Curiosity

Octopus is widely used in Mediterranean cuisines and lends itself to multiple preparations, including ragùs for dressing pasta. In this dish, the tender texture of the octopus pleasantly contrasts with the crunch of toasted almonds, adding a touch of texture and flavor that enhance the recipe.