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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.
Portata first course
Cucina napoletana
Keyword pasta al sugo di polpo, octopus pasta, Neapolitan seafood pasta, Italian coastal cuisine, pasta with octopus sauce
Preparazione 20 minuti
Cottura 1 ora 30 minuti
Tempo totale 1 ora 50 minuti
Calories 550kcal

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.