• Main Courses
  • Pasta

Spaghetti with Octopus and Zucchini


Ingredients (4 servings)

  • Spaghetti, 12.7 oz (360 g)
  • Octopus, 1.32 lbs (600 g)
  • 3 medium zucchinis
  • A bunch of parsley
  • 1 lemon
  • 2 cloves of garlic
  • 1 chili pepper
  • Half a glass of white wine
  • Extra virgin olive oil as needed
  • Salt to taste
  • Pepper to taste


  1. Clean the octopus and cut it into large chunks, about 1 inches.
  2. In a saucepan, add a drizzle of olive oil, crushed garlic, fresh chili pepper, and the stems of the parsley. Add the octopus and cook for 3 minutes over high heat.
  3. Deglaze with white wine and let the alcohol evaporate. Cover and cook over low heat for 40 minutes, stirring occasionally. Add water if necessary.
  4. Slice the zucchinis into rounds and sauté them in a pan with a drizzle of olive oil, crushed garlic, and salt until they turn golden.
  5. Cook the spaghetti in plenty of salted water.
  6. Combine the octopus ragout with the zucchini. Drain the spaghetti, add some pasta cooking water, chopped parsley, lemon zest, and toss to combine.
  7. Serve and enjoy!
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.