Pasta octopus and potatoes

17/11/2023

Pasta with octopus and potatoes is a dish that combines the flavors of the sea with the earth in a perfect and tasty union. Here is an Italian version of the dish.

Ingredients

350g of pasta (preferably a short pasta like orecchiette or trofie)
1 medium-sized octopus (about 800g)
3 medium-sized potatoes
2 cloves of garlic
Fresh parsley to taste
Extra virgin olive oil
Salt to taste
Ground black pepper to taste
1 glass of white wine (optional)

Preparation

Clean the octopus by removing the innards, eyes, and beak. Rinse thoroughly under running water and set aside.
In a large pot, bring water to a boil and immerse the octopus. Let it cook for about 40 minutes or until tender, which can be tested by poking the octopus with a fork.
In the meantime, peel the potatoes and cut them into medium-sized cubes.
Add the potatoes to the octopus’ cooking when there is about 15-20 minutes left so that they can soften.
Once the octopus and potatoes are cooked, drain them but keep some of the cooking water.
In another pan, fry the garlic cloves in extra virgin olive oil until golden, then remove them.
Cut the octopus into pieces and add it to the pan with the potatoes. If desired, it can be deglazed with a glass of white wine and let the alcohol evaporate.
Season with salt and pepper and cook for a couple of minutes to flavor all the ingredients together.
Boil the pasta in plenty of salted water following the cooking times indicated on the package.
Drain the pasta and toss it with the octopus and potato sauce, adding some of the reserved cooking water if the sauce is too dry.
Serve hot, garnished with chopped fresh parsley.

Curiosity

Octopus is a very versatile ingredient in Italian cooking, especially in coastal regions. Its tender flesh and subtly iodized taste pair well with simple ingredients such as potatoes, creating a dish that is rich in flavor and texture. Remember to cook the octopus carefully to maintain its tenderness; the secret is slow cooking and gradual cooling.