Pasta with Octopus and Tomato

I am pleased to assist you with this recipe that combines flavors of the sea and land in a dish full of flavor. Here’s how to prepare pasta with octopus and tomato:

Ingredients

• 300 g of pasta (like linguine or spaghetti)
• 1 already cleaned octopus (about 600-800 g)
• 400 g of canned peeled tomatoes or fresh ripe tomatoes
• 2 cloves of garlic
• 1 glass of white wine
• Fresh parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start with cooking the octopus. Put it in a large pot with cold water and bring to a boil. Let it cook for about 40-60 minutes or until it becomes tender. To check the doneness, pierce the octopus with a fork; if it enters easily, it’s ready.

2. Once the octopus is cooked, drain it and cut it into not too small pieces.

3. In a large frying pan, heat the oil and sauté the garlic cloves until golden brown. Remove the garlic and add the pieces of octopus to lightly sauté them.

4. Deglaze with the white wine and let the alcohol evaporate.

5. Add the peeled tomatoes, previously crushed or chopped into small pieces, salt and pepper to taste. Let it cook over medium heat for about 15-20 minutes, until the sauce reduces and thickens.

6. Meanwhile, bring a pot of salted water to a boil and cook the pasta until it reaches the desired doneness, following the instructions on the package.

7. Drain the pasta al dente and transfer it to the pan with the octopus sauce. Mix well to blend the pasta with the sauce.

8. Serve the pasta hot, garnishing with chopped fresh parsley.

Octopus with tomato is a perfect combination, where the taste of the sea from the octopus pairs with the acidity of the tomato, creating an ideal balance of flavors. A dish that speaks of Italian culinary tradition, where the octopus, an ingredient widely used in Mediterranean cuisine, is the true protagonist. Enjoy your meal!