It’s one of this never-fail comfort foods, the coming together of octopus, tomato and macaroni, that make an unforgettable sea dish.
Serves: 4 Prep. time: 10′ Cooks in: 40′ Ready in: 50′
1 kg octopus, washed, prepared
300 g macaroni pasta
3 tbsp red wine vinegar
70 ml extra-virgin olive oil
1 onion, finely chopped
4-5 ripe tomatoes, finely chopped
1 red hot chili pepper, finely chopped
1 tbsp tomato paste
1 tbsp parsley, finely chopped
Place octopus in a large heavy bottom pan with vinegar and 1 cup of water, cover with lid and simmer on low heat until tender. Drain reserving the liquid. When cool, chop octopus.
Heat oil in the same, clean pan and cook onion for 1 minute until translucent. Stir in tomatoes, chili pepper and tomato paste dissolved in 1 cup of water. When it comes to a boil add reserved liquid, macaroni and chopped octopus. Cover with lid and boil for 10-15 minutes on low heat. Remove pan from heat and simmer for another 2-3 minutes until pasta is done and sauce thickens (like a risotto).
Divide in dishes and sprinkle with a little parsley and black pepper if you wish.
Photo: George Drakopoulos – Food styling: Τina Webb
Και η συνταγή στα ελληνικά: Παραδοσιακό χταπόδι με κοφτό μακαρονάκι