Pasta al Sugo di Polpo
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Pasta al Sugo di Polpo
A traditional dish from the Neapolitan coast, featuring tender octopus slowly simmered in a rich tomato sauce. The octopus releases its flavor into the sauce, creating a deeply savory condiment that pairs beautifully with pasta.
Calories550kcal
Ingredienti
- 400 g spaghetti linguine, or paccheri
- 1 kg octopus cleaned and cut into pieces
- 800 g tomato passata
- 4 tbsp extra virgin olive oil
- 2 cloves garlic lightly crushed
- 100 ml dry white wine
- Fresh parsley finely chopped
- Salt to taste
- Freshly ground black pepper to taste
Istruzioni
- Heat the olive oil in a large pot over medium heat.
- Add the garlic and sauté until fragrant.
- Add the octopus pieces and cook for 5 minutes, stirring occasionally.
- Pour in the white wine and allow the alcohol to evaporate.
- Add the tomato passata and stir well.
- Bring to a gentle simmer and reduce the heat to low.
- Cover partially and cook for 60 to 90 minutes, or until the octopus is tender.
- Season with black pepper and adjust salt if necessary.
- Cook the pasta in plenty of salted boiling water until al dente.
- Drain the pasta, reserving a little cooking water.
- Toss the pasta with the octopus sauce until well coated.
- Add a splash of pasta water if needed.
- Finish with chopped parsley and serve immediately.
Note
- Small octopus varieties are especially prized for this recipe.
- The sauce should be cooked slowly to allow the octopus to become tender and release its flavor.
- Paccheri are particularly popular because they hold the sauce well.
Do not add cheese to seafood-based pasta dishes.