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

Step 1
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.

Step 2
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).

Step 3
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

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