Octopus pasta is a savory seafood main course bursting with Mediterranean flavors. This traditional recipe is simple yet intense, featuring octopus slow-cooked in tomato sauce until it becomes incredibly tender. Perfect for an elegant dinner or a Sunday lunch, this pasta dish will win everyone over from the very first bite!
A quick tip: be generous with the portions and serve it as a hearty one-dish meal!
Clean the octopus by removing the beak and the ink sac from the head. Rinse thoroughly under cold water and cut into medium-sized pieces. In a large pot, add the extra virgin olive oil and the sliced garlic cloves, then sauté over low heat until fragrant.
Add the octopus to the pot. Cover and cook over medium-low heat for about 40 minutes, stirring occasionally until tender. The octopus will release its own liquid; if it becomes too dry, add a small amount of water or vegetable broth.
Stir in the chopped tomatoes, season with salt and pepper, and continue cooking for another 40 minutes with the lid on over low heat. For a bolder flavor, add a pinch of red chili flakes. If fresh tomatoes are not available, use canned peeled tomatoes, crushing them directly in the pot.
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, timing it so the pasta is ready at the same time as the sauce.
Toss the drained pasta with the octopus sauce. Serve immediately with a drizzle of olive oil or freshly chopped parsley.
When fresh tomatoes are not in season, replace them with high-quality tomato passata or homemade preserves to ensure a rich, authentic flavor.
