Strozzapreti with octopus sauce

Here’s a recipe to prepare Strozzapreti with octopus sauce, a true delight that combines flavors of the sea and the land in the Italian tradition.

Ingredients

• 400 g of strozzapreti
• 1 medium octopus (about 800 g)
• 400 g of peeled tomatoes
• 2 cloves of garlic
• 1 bunch of fresh parsley
• 1 chili pepper (optional)
• 50 ml of white wine
• Salt as needed
• Extra virgin olive oil as needed

Preparation

1. Start with cleaning the octopus. Remove the beak and the eyes, then either beat the octopus on a hard surface or use a soak in icy water to soften it.
2. Cook the octopus in a pot with boiling water for about 40 minutes or until tender. The cooking time may vary depending on the size of the octopus.
3. Cut the octopus into not too large pieces once cooled.
4. In a saucepan, sauté the garlic cloves in extra virgin olive oil and add the chopped octopus. Let it flavor for a few minutes.
5. Deglaze with white wine and let it evaporate.
6. Add the crushed peeled tomatoes with a fork and include the chili pepper if you like a spicy taste.
7. Cook on low heat for about 20 minutes, adjusting with salt. The sauce should be thick and tasty.
8. Meanwhile, bring a pot of salted water to a boil and cook the strozzapreti until al dente.
9. Drain the pasta and transfer it to the saucepan with the octopus sauce. Mix well to combine the ingredients.
10. Serve the strozzapreti with octopus sauce hot, garnished with chopped fresh parsley.

Interesting facts

The name “strozzapreti” has curious origins and is said to stem from the tendency of priests to consume this pasta with great eagerness, to the point of choking. Naturally, this is just a saying that underscores the appeal of this typical Italian pasta.

Remember to pair this dish with a good white wine, preferably a slightly fruity one to counterbalance the robustness of the octopus. Enjoy your meal!