Name: Octopus Stewed in Tomato Sauce Cooked with Short Pasta
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs octopus, cleaned and cut into chunks; 2 tbsp olive oil, plus extra for serving; 3 garlic cloves, minced or sliced; 1 yellow onion, finely chopped; 2 cups crushed tomatoes or tomato passata; 1/2 cup dry white wine; 1/4 tsp red chili flakes (optional); Salt and black pepper, to taste; 2 tbsp fresh parsley, chopped; 12 oz short pasta (rigatoni, penne, orecchiette)

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Octopus Stewed in Tomato Sauce Cooked with Short Pasta is a bold, rustic dish where tender octopus is simmered slowly in a rich tomato sauce and then combined with pasta for a hearty, seafood-forward meal. It’s comforting, flavorful, and surprisingly simple to make with just a few quality ingredients and time.

Why You’ll Love This Recipe

I love this dish because it turns a humble seafood ingredient into something special. The slow simmer transforms the octopus into a melt-in-your-mouth texture, while the tomato sauce soaks up the briny depth of flavor. Tossed with short pasta, it becomes a one-bowl meal that’s both satisfying and elegant. It’s perfect for slow weekends, dinner with friends, or when I want to cook something that feels deeply comforting and homemade. Octopus Stewed in Tomato Sauce Cooked with Short Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Octopus (cleaned and cut into chunks)
Olive oil
Garlic cloves, minced or sliced
Yellow onion, finely chopped
Crushed tomatoes or tomato passata
Dry white wine
Fresh parsley, chopped
Red chili flakes (optional, for heat)
Salt and black pepper
Short pasta (like rigatoni, penne, or orecchiette)

Directions

I heat olive oil in a large pot over medium heat and sauté the onion until soft and translucent.
I add garlic and cook for another minute until fragrant.
I stir in the octopus and let it cook for 2–3 minutes to release its natural juices.
I pour in the white wine and let it simmer until mostly evaporated.
I add the crushed tomatoes, salt, pepper, and red chili flakes. I bring it to a simmer, then lower the heat and cover.
I let the octopus stew gently for about 45–60 minutes, stirring occasionally, until the meat is tender and the sauce has thickened.
Meanwhile, I cook the short pasta in salted boiling water until al dente. I reserve a bit of pasta water before draining.
I stir the cooked pasta into the octopus sauce, adding a splash of pasta water if needed to loosen it.
I finish with chopped parsley and a drizzle of olive oil before serving hot.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

Variations

I add olives or capers for a briny, Mediterranean twist.
I stir in a splash of fish stock for deeper seafood flavor.
I use cherry tomatoes instead of crushed for a chunkier sauce.
I finish with a squeeze of lemon juice or lemon zest for brightness.
I use squid or cuttlefish if I can’t find octopus.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen with time, and it reheats beautifully on the stovetop over low heat. I add a splash of water or broth to loosen the sauce if needed. I don’t recommend freezing it with the pasta, but the stewed octopus and sauce alone can be frozen for up to 2 months. Octopus Stewed in Tomato Sauce Cooked with Short Pasta

FAQs

Do I need to tenderize the octopus first?

No, I don’t pre-boil or beat the octopus. The long, slow simmer in the tomato sauce makes it perfectly tender without extra steps.

Can I use frozen octopus?

Yes, I often use frozen octopus. I thaw it completely and pat it dry before cooking. Freezing can actually help break down the fibers and make it more tender.

What pasta shape works best?

I like short pasta that holds the sauce well—rigatoni, penne, fusilli, or even ditalini. The sauce clings to the ridges and crevices perfectly.

Can I make the sauce in advance?

Absolutely. I sometimes cook the octopus sauce a day ahead—it tastes even better the next day after the flavors have had time to develop.

Is this dish spicy?

It’s mildly spicy if I add red pepper flakes, but I adjust to taste. I skip it entirely for a milder, more kid-friendly version.

Conclusion

Octopus Stewed in Tomato Sauce with Short Pasta is one of those traditional dishes that feels like a warm hug in a bowl. I love how the richness of the sauce and the tenderness of the octopus come together with the pasta to create something hearty and deeply flavorful. It’s the kind of recipe I return to when I want slow-cooked comfort with a taste of the sea.

Octopus Stewed in Tomato Sauce Cooked with Short Pasta

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Octopus Stewed in Tomato Sauce Cooked with Short Pasta is a rustic and hearty seafood dish where octopus is slowly simmered in a rich tomato sauce and then tossed with pasta for a deeply comforting and flavorful meal.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean
Diet: Halal

Ingredients

1.5 lbs octopus, cleaned and cut into chunks
2 tbsp olive oil, plus extra for serving
3 garlic cloves, minced or sliced
1 yellow onion, finely chopped
2 cups crushed tomatoes or tomato passata
1/2 cup dry white wine
1/4 tsp red chili flakes (optional)
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped
12 oz short pasta (rigatoni, penne, orecchiette)

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Instructions

Heat olive oil in a large pot over medium heat. Sauté onion until soft and translucent, about 5 minutes.
Add garlic and cook for 1 minute until fragrant.
Stir in octopus and cook for 2–3 minutes to release juices.
Pour in white wine and simmer until mostly evaporated.
Add crushed tomatoes, chili flakes (if using), salt, and pepper. Stir well.
Bring to a simmer, cover, and cook on low heat for 45–60 minutes, stirring occasionally, until octopus is tender and sauce is thickened.
Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
Stir cooked pasta into octopus sauce, adding a splash of pasta water if needed to loosen.
Finish with chopped parsley and a drizzle of olive oil. Serve hot.