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Pasta with Octopus

10/12/2015 by Franceska Leave a Comment

Pasta with octopus

Hi there everyone! Well, this is a dish my grandma prepared often… As I grew up on the island, fresh seafood was often on the menu :). I was never a big fan of seafood, but I love octopus and shrimp recipes and I prepare them often. There are many ways of preparing octopus, I’ve seen and tried various recipes, but this one and the simple octopus salad with tomatoes, black olives and lemon are my favorite ones.

Pasta with octopus

My grandpa taught me to always freeze the fresh octopus so it will take less time to cook and it won’t be chewy and tough. Of course you should clean it before, so you can put it frozen directly into boiling water. If you need to cut it into small pieces, do it after it’s cooked. You have probably heard of numerous ways on how to cook the octopus and make it tender by adding wine cork into the pot, adding some vinegar or beat if before, but of all these ways I found that freezing it for at least 24 hours and then cooking it is the best way. I haven’t seen any difference between cooking it with the wine cork or without it, so you can give it a try if you like to, but…

Pasta with octopus

If you bought a fresh octopus and you have no time for freezing it, then you can try this recipe… My grandpa also taught me that the best way to cook the octopus is to cook it on low heat, once the water is boiling you should cover the pot and cook it over the low heat until it becomes tender, without salting the water. This way it will take you longer to cook it, but it will be really tender! When I prepare the octopus salad I cook it in the boiling water, but for pasta with octopus I clean and wash the octopus first, then add it in a skillet with fresh tomatoes and I cook it over low heat until it becomes tender. It really takes longer to prepare it, but it is well worth it…

Pasta with octopus

The sauce is delicious, there is no other seafood sauce I love better than this one… and the secret is in long cooking, as I believe that this is the secret for the most of other sauces like bolognese sauce or the simple tomato sauce… Try cooking your bolognese sauce for half an hour, then try to cook it for three hours you will see a big difference. I know that nowadays we have less time for preparing these kinds of sauces at home, but if you think that it will take you only 20 minutes for the preparation and the rest is just giving a stir every now and then, it is not that bad…

Pasta with octopus

Enjoy your pasta!

Pasta with octopus

Recipe - Pasta with Octopus

Pasta with octopus
Pasta with octopus

Pasta with Octopus

  Pasta & Seafood

December 10, 2015

  • Prep: 20 mins
  • Cook: 50 mins
  • Yields: 4 Servings

Ingredients

320 g Tagliatelle

1 Onion

1 Garlic clove

600 g Octopus

2 Parsley stems

300 g Cherry Tomatoes

100 ml dry White Wine

4 Sage leaves

3 tbsp Extra Virgin Olive Oil

Salt and Pepper, to taste

Directions

1Wash and clean the octopus under cold running water. Clean the inside of the head, remove the innards and the eyes. Cut it into small pieces.

2In a skillet heat the olive oil and add minced parsley and garlic. Cook for a minute.

3Add cut octopus and cook for a minute or two, add white wine and let it evaporate.

4Wash and cut the tomatoes and add them in the skillet. Cover and cook for approximately 40 minutes on low heat, until the octopus becomes tender. Stir every now and then and add some water if neccessary.

5When the octopus becomes tender, add sage leaves, stir well and cook on high heat for another 2 minutes. Adjust with salt and pepper.

6Bring a large pot of salted water to the boil and cook the pasta as indicated on the package.

7Drain the pasta and combine with the sauce.

Instead of cherry tomatoes you can use 400 g canned chopped tomatoes in their juice.

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Filed Under: Pasta & Seafood Tagged With: Cherry Tomatoes, Octopus, Tagliatelle, Tomatoes

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