Octopus and Black Pepper Spaghetti

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It’s been a while since I have come up with any new ideas of second lives of meals, recycling meals or just getting creative with leftovers. For Father’s Day I made our favorite octopus dish baked with potatoes. Having started with pasta we weren’t able to finish the whole thing, leaving us with a lot of octopus. I could have gotten creative with the potatoes, but let them go and just used the octopus and the broth that was leftover at the bottom of the pan. I added a few cherry tomatoes and a lot of black pepper, the results were amazing, it was a rich and delicious pasta.


Octopus and Black Pepper Spaghetti

There are two different ways that you could make this dish, if you are using leftovers from your Polipo al Forno con le Patate, pour the broth into a dish and reserve the leftover octopus, you really want at least 6 tentacles and a head or two to make an abundant enough dish. You can also make this with a fresh octopus, though it may not have the same depth of flavor. The octopus will create its own broth cooking.

  • 1 medium octopus, cleaned or about 6 tentacles leftover from the baked octopus
  • 8 to 10 cherry tomatoes
  • 2 garlic cloves
  • 1 cup white wine (if cooking from scratch)
  • 6 tbsp extra-virgin olive oil
  • salt to taste
  • 1/2 lb spaghetti

Rinse the octopus and cut the tentacles into small disks. If using cooked, don’t bother rinsing.

Heat oil in a large pan over medium-high, add garlic. When the garlic starts to sizzle add the quartered tomatoes, cook over high heat for a minute before adding the octopus. Keep the heat high when adding the octopus and lower it as the octopus starts to release its liquid. If you are using leftovers, you can immediately add the reserved broth. If using fresh let the octopus release some liquid before adding the white wine.

If you are using fresh octopus, let the octopus cook, covered, over low heat for at least an hour. The cooked octopus can cook for that same amount of time, but will be equally delicious with about 20 minutes on the stove.

In the meantime, fill a large pot with water for the pasta. Bring to a boil over high heat. Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.

When the pasta is about 1 minute from being cooked to al dente perfection, turn up the heat on the sauce and drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce, finishing up the cooking in the octopus broth. Sprinkle an abundance of freshly grated black pepper on the pasta and continue tossing. Remove from the heat and toss with chopped parsley, serve immediately.


One Year Ago: Wine-Braised Brisket with Tart Cherries & Citrus Shrimp Salad

Two Years Ago: Strawberry, Mulberry and Cherry Tatin, Linguine alla Beccafico e Albicocche & Torta di Riso

Three Years Ago: Farfalle with Yellow Zucchini and Tuna, Fried Flounder with Zucchini Straws over Grits & Beet and Beet Green Gratin

Four Years Ago: Summer Squash and Potato Torte & Pasta alla Norma

Five Years Ago: Okra Sautéed with Tomatoes and Garlic alla Napoletana, Carbonara with a Twist, Peach and Blueberry Cobbler & Morningside Farmers Market

~ by italicious on June 17, 2014.

One Response to “Octopus and Black Pepper Spaghetti”

  1. Oh my, this looks so so good!!!

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