This classic Italian dish, Spaghetti con Polpo e Pomodoro, brings together tender octopus and rich tomato sauce for a perfectly balanced, seaside-inspired pasta. The octopus becomes incredibly tender as it simmers in the tomatoes, creating a sauce that’s full of deep, oceanic flavor.
Ingredients
- 1 lb (450 g) octopus, cleaned and cut into bite-sized pieces
- 12 oz (340 g) spaghetti
- 3 tbsp olive oil
- 2 cloves garlic, thinly sliced
- 1 small onion, finely chopped
- 1 can (14 oz / 400 g) crushed tomatoes
- ½ cup (120 ml) dry white wine
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Fresh basil leaves, for garnish
Instructions
- Prepare the Octopus
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the octopus pieces and sauté for about 3–4 minutes until they start to turn opaque. Remove from the skillet and set aside.
- Make the Sauce
- In the same skillet, add the remaining olive oil, garlic, and onion. Sauté for 5–6 minutes until softened.
- Pour in the white wine, allowing it to simmer and reduce by half.
- Add the crushed tomatoes, red pepper flakes, salt, and pepper. Let the sauce cook on low heat for about 15–20 minutes until it thickens slightly.
- Combine the Octopus
- Return the octopus to the skillet and simmer in the tomato sauce for an additional 20–25 minutes, or until the octopus is tender. Taste and adjust seasoning as needed.
- Cook the Pasta
- While the sauce simmers, cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
- Finish the Dish
- Add the spaghetti to the skillet with the sauce, tossing to combine. If needed, add a bit of the reserved pasta water to reach your desired sauce consistency.
- Serve hot, garnished with fresh parsley and basil.
Enjoy your Spaghetti con Polpo e Pomodoro with a glass of chilled white wine for a complete Italian-inspired meal!
