Print

Octopus Stewed in Tomato Sauce Cooked with Short Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

Instructions

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

Notes

  • Frozen octopus works well—thaw completely and pat dry before use.
  • Add olives or capers for extra Mediterranean flair.
  • Use cherry tomatoes for a chunkier sauce.
  • Lemon zest or juice can brighten the flavor before serving.
  • Make the sauce ahead—flavors improve overnight.

Nutrition

Find it online: https://recipesbyliza.com/octopus-stewed-in-tomato-sauce-cooked-with-short-pasta/