Spaghetti with Octopus Puttanesca
- Average
- 1 h 10 min
Guitar spaghetti with octopus ragù is a truly delicious main course, perfect for many occasions, such as a simple family lunch or even for the Christmas Eve dinner!
This ragù is an original idea for cooking octopus, an alternative to the classic octopus and potato salad or the stewed version. It's simple to make and the slow cooking ensures a very tender octopus and a velvety, enveloping sea sauce, ideal for dressing long pasta. We propose pairing it with guitar maccheroni, whose porous texture is perfect for holding the sauce, but you can also choose other pasta shapes as you like.
With guitar spaghetti with octopus ragù, you'll bring the taste and flavor of the sea to your table!
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To prepare the guitar spaghetti with octopus ragù, first make sure the octopus is well cleaned, free of eyes and beak. At this point, separate the tentacles and cut them in half 1, then cut them into pieces about a quarter inch in size 2. Prepare the vegetables for the soffritto by finely chopping the carrot, celery, and onion 3.
Separate the parsley stems from the leaves and chop the latter. Keep them aside, covering them with a damp towel. In a large pan, pour a drizzle of oil, add the parsley stems and the garlic clove 4. Turn on the heat and add the prepared soffritto 5. Let it flavor and as soon as the soffritto is well wilted, remove both the parsley stems and the garlic 6.
Then add the octopus cubes 7 and stir. Cook for a few minutes 8 and as soon as the water evaporates, deglaze with the white wine 9.
As soon as the alcohol evaporates, add the tomato puree 10. Then rinse the jug with water and pour it into the pot 11. Add just a pinch of salt and cook for 40 minutes, until the octopus is tender. You can add water if the sauce becomes too thick and extend the cooking time.
Cook the guitar spaghetti in plenty of salted boiling water, drain them and transfer them to the sauce 13. Add a little cooking water 14 and a drizzle of oil 15.
Add the chopped parsley 16 and black pepper 17. Mix well and serve 18.