This spaghetti octopus recipe is a great way to bring Mediterranean flavors to the table. The combination of ripe tomatoes, red wine, and black olives creates a well-balanced sauce that pairs perfectly with pasta. The octopus adds a unique texture without overpowering the dish, making it an excellent choice for restaurant menus or home cooking.
Serves: 4
Preparation Time: 60 minutes
Difficulty: Easy
Ideal for: Main Course
Ingredients
- 14 oz (400 g) spaghetti
- 1 raw frozen octopus in tray Nº2 (approx. 2.2 – 4.4 lbs / 1 – 2 kg), preferably on the smaller side
- 2 large ripe tomatoes, grated
- 2 tablespoons tomato paste
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2.5 oz (75 g) black olives, pitted and sliced
- 1 cup (8 fl oz) red wine
- 1/2 cup reserved octopus cooking liquid
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon zest (optional, for added freshness)
Preparation
Step 1: Thaw and Prepare the Octopus
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- Remove the raw frozen octopus from the freezer 24 hours before cooking and let it thaw in the refrigerator.
- Once thawed, rinse the octopus under cold water to remove any residual ice.
Step 2: Cook the Octopus
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- Bring a large pot of water to a boil.
- Once boiling, dip the octopus into the water three times (immerse and remove quickly) to help fix the skin.
- Fully submerge the octopus and cook for 20 minutes per kg (approx. 9-10 minutes per pound) at medium-high heat.
- Turn off the heat and let the octopus rest in the hot water for another 20 minutes.
- Remove and cut into bite-sized pieces, reserving 1/2 cup of the cooking liquid for the sauce.
Step 3: Cook the Sauce
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- Heat the extra virgin olive oil in a large pan over medium heat.
- Sauté the chopped onion and minced garlic until the onion becomes translucent.
- Add the grated tomatoes and tomato paste, stirring well. Let cook for about 5 minutes.
- Stir in the black olives and the sliced octopus, allowing them to absorb the flavors.
- Pour in the red wine and let it reduce for about 5 minutes.
- Add the reserved octopus cooking liquid and let the sauce simmer for another 10 minutes.
Step 4: Cook the Spaghetti
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- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to package instructions until al dente.
- Drain and reserve a small amount of pasta water if needed to adjust the sauce consistency.
Step 5. Combine and Serve
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- Add the cooked spaghetti to the pan with the octopus sauce, tossing to coat evenly.
- Adjust seasoning with salt and black pepper as needed.
- Serve hot, garnished with chopped fresh parsley and a touch of lemon zest for added brightness.
Tips for Restaurants & Home Cooks
- Use Octopus Cooking Liquid: Enhances the sauce’s depth and umami flavor.
- Tomato Alternatives: If fresh tomatoes aren’t available, high-quality canned tomatoes work well.
- Freshness Boost: A hint of lemon zest at the end enhances the dish’s brightness.
- Scalability: This recipe is easily multiplied for larger portions.
This spaghetti octopus recipe blends Mediterranean ingredients into a balanced and flavorful pasta dish. The combination of a well-developed sauce, tender octopus, and al dente pasta makes it a standout option for restaurant menus and home kitchens alike.
Looking for more spaghetti octopus ideas? Try different variations with fresh herbs, chili flakes, or a seafood mix to expand your pasta offerings.
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