Spaghetti with Octopus Puttanesca

To prepare the spaghetti with octopus puttanesca, first rinse the octopus under running water 1. Bring a pot of water to a boil and dip the octopus tentacles twice so that they curl up 2, then immerse it completely and let it boil for 30 minutes 3.

Once cooked, drain the octopus and cool it under running water 4, then cut it into small pieces 5. Wash the cherry tomatoes and cut them into wedges 6. Put a pot of water on the stove to cook the pasta.

Pour the oil into a large pan, add the garlic clove 7 and cherry tomatoes 8 and sauté for 5 minutes, then add the octopus 9, stir and let everything season for another 3-4 minutes over medium-low heat.

At this point, remove the garlic clove and deglaze with white wine 10. When the alcohol has completely evaporated, season with salt and pepper and pour in the tomato puree 11. Cook gently for about 15-20 minutes 12.

Meanwhile, the water will have come to a boil, so salt it and drop in the spaghetti 13. A couple of minutes before the sauce finishes cooking, add the black olives 14 and mix well, then turn off the heat 15.

Drain the spaghetti al dente and transfer them directly into the pan 16. Stir over medium heat to combine everything and garnish with chopped parsley 17. Your spaghetti with octopus puttanesca is ready to be served nice and hot 18!