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Octopus with macaroni

Χταπόδι με κοφτό μακαρονάκι

Ingredients

  • 1 fresh octopus about 1kg
  • 4 bay leaves
  • 1/2 cup olive oil
  • 1/2 cup white dry wine
  • 1 cup grated tomatoes
  • 1 tsp chili puree or to taste - see basics
  • 5 cloves of garlic finely chopped
  • 500 g chopped ‘kofto’ macaroni
  • freshly ground pepper
  • salt

Instructions

  1. Get your fishmonger to do the cleaning for you. To tenderise the flesh; freeze the freshly cleaned octopus overnight. The day you wish to cook, defrost the octopus.
  2. Add a splash of white wine and two bay leaves to a sauce pan, slowly warm and then add the octopus. Allow it to cook in its own juices until it changes colour. It should be tender to the point of a knife. Remove from the pot and allow to cool slightly. Peel away the dark coloured skin and discard. Chop the remaining octopus into bite size pieces.
  3. Heat the olive oil in a saucepan and add the chopped garlic, sauté until fragrant. Then add the wine and allow it to simmer to evaporate the alcohol. Next add the grated tomato, chilli puree and remaining bay leaves. Stir to combine and add the octopus. Season lightly to taste. Simmer for around 30 minutes.
  4. In a seperate pot, bring salted water to the boil and cook the pasta following the packet instructions until nearly just done. Drain and then add to the octopus sauce. Toss well to combine and allow the nearly cooked pasta to absorb a little of the sauce and cook until al dente. Turn off the heat and allow the dish to rest for a few minutes before serving.
  5. Serve with a few freshly chopped herbs and grated pecorino cheese.