Octopus and Tomato Spaghetti

Spaghetti with baby-octopus, olives, and tomatoes – a light low-calorie recipe for the Mediterranean cuisine. Dinner on the terrace of a cozy restaurant, a glass of white wine, and leisurely conversations with friends – it seems that Italian cuisine was created just for this. Simple recipes, quality products, and a love of the cuisine – this is the secret of the famous Mediterranean diet.
Want something unusual? Try Italian salad with octopus in lemon sauce or a warm salad with octopus and potatoes.


OCTOPUS SPAGHETTI RECIPE

Ingredients (2 servings)

  • 160 g of Spaghetti
  • 400 g of thawed Baby Octopuses
  • 250 g of Tomatoes
  • 30 g pitted Olives
  • 1 Garlic clove
  • bunch of Parsley
  • 3 tablespoons of Olive Oil
  • 1 small Hot Pepper
  • Salt
  • Black Pepper

Instructions

Boil the water without salt in a large saucepan (optionally, you can add bay leaf and peppercorns). Dip the octopuses into the boiling water, boil for 20 minutes. Leave to cool in the water.
Cut the cold octopuses into small pieces.

In a large pan, bring to boil salted water for pasta.

Crush garlic clove with a knife blade.
Cut tomatoes into cubes. Finely chop the parsley.

Heat 3 tbsp of olive oil in a pan, add garlic and pepper, fry over medium heat for 1-2 minutes. Remove garlic and pepper from pan.
Add chopped octopuses, fry for 4-5 minutes on low heat.
Add olives and chopped tomatoes, add salt and pepper. Simmer for 10 minutes on low heat

Put the spaghetti into the boiling water, cook according to the instructions on the package. Drain the pasta, saving some water from cooking. Add the pasta to the pan with octopuses, turn off the fire, stir. Add some water from cooking pasta if necessary (pasta should not be dry). Sprinkle with chopped parsley.

Spaghetti with octopus and tomatoes
    Spaghetti with baby-octopus, olives, and tomatoes

    Octopus and Tomato Spaghetti

    Servings: 2

Ingredients

  • 160 g of Spaghetti
  • 400 g of thawed Baby Octopuses
  • 250 g of Tomatoes
  • 30 g Pitted Olives
  • 1 Garlic clove
  • bunch of Parsley
  • 3 tbsp of Olive Oil
  • 1 small Hot Pepper
  • Salt
  • Black Pepper

Instructions

  1. Boil the water without salt in a large saucepan (optionally, you can add bay leaf and peppercorns). Dip the octopuses into the boiling water, boil for 20 minutes. Leave to cool in the water. Cut the cold octopuses into small pieces. In a large pan, bring to boil salted water for pasta. Crush garlic clove with a knife blade. Cut tomatoes into cubes. Finely chop the parsley.
  2. Heat 3 tbsp of olive oil in a pan, add garlic and pepper, fry over medium heat for 1-2 minutes. Remove garlic and pepper from pan. Add chopped octopuses, fry for 4-5 minutes on low heat. Add olives and chopped tomatoes, add salt and pepper. Simmer for 10 minutes on low heat. Put the spaghetti into the boiling water, cook according to the instructions on the package. Drain the pasta, saving some water from cooking. Add the pasta to the pan with octopuses, turn off the fire, stir. Add some water from cooking pasta if necessary. Sprinkle with chopped parsley.
    octopus spaghetti, octopus pasta