Neapolitan-style spaghetti with baby octopus

Ingredients

• 600 gspaghetti
• 600 gbaby octopus
• 600 gpeeled tomatoes
• 90 ml (6 tablespoons)extra-virgin olive oil
• 1 clovegarlic
• 4 leavesfresh parsley
• to tastepepper or hot chilli

Instructions

1. 1

   Rinse the octopus

   Rinse the baby octopus thoroughly under running water.

2. 2

   Warm the oil

   Pour the olive oil into a wide, deep pan. Gently fry the garlic clove in the oil, then remove it before it burns.

3. 3

   Cook the octopus

   Over a moderate heat, add the baby octopus to the hot oil and cook until it changes colour.

4. 4

   Simmer the sauce

   Lower the heat, add the peeled tomatoes straight away and cook for about 20 minutes. Avoid cooking for too long, as the octopus may become tough; 15 minutes may be enough.

5. 5

   Boil the pasta

   While the octopus and tomatoes cook, bring a pan of water to the boil for the pasta.

6. 6

   Toss with sauce

   When the spaghetti is al dente, drain it and add it to the pan. Turn off the heat and toss the pasta with the tomato sauce and baby octopus.

7. 7

   Finish and serve

   Finish with a few chopped fresh parsley leaves and freshly ground pepper, or use hot chilli if you prefer.

What is Neapolitan-style spaghetti with baby octopus?

This pasta is a seafood variation on polpo alla Luciana, a traditional Neapolitan preparation associated with local fishermen. The original uses octopus and small tomatoes; this version adds spaghetti and uses baby octopus with peeled tomatoes.

The method keeps the sauce straightforward: the octopus cooks in olive oil and tomatoes, then the pasta is tossed through it. A short simmer is important for keeping the seafood tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3560 calories, 175g protein, 490g carbs, 100g fat.

Most of the carbohydrates come from the spaghetti, while the olive oil contributes most of the fat and the octopus provides much of the protein. The quantities listed are very substantial for one serving; a smaller portion alongside vegetables or salad would make a more balanced plate.

The tomato and olive oil sauce

Peeled tomatoes: they form the body of the sauce as they simmer with the octopus. Break them up as needed while cooking so they coat the pasta more easily.

Olive oil: it carries the garlic and helps bring the sauce together. Remove the garlic before it browns too far, which can make its flavour harsh.

Keeping baby octopus tender

Colour cue: add the octopus to moderately hot oil and wait for it to change colour before adding the tomatoes.

Timing cue: the recipe gives around 20 minutes of simmering, but notes that 15 minutes may be enough. Check the texture as it cooks and avoid extending the simmer unnecessarily.

Cooking the spaghetti

Al dente pasta: cook the spaghetti until it still has a slight bite, then drain it and finish it in the sauce. This lets it take on the tomato and seafood flavours without becoming overly soft.

Finish off the heat: toss the drained spaghetti with the sauce after turning off the hob, as directed. Add the parsley and freshly ground pepper at the end.

Garlic, parsley and heat

Garlic: the clove briefly flavours the oil, then comes out before it burns. This keeps the sauce focused on the tomatoes and octopus.

Parsley and pepper: chopped parsley adds a fresh finish, while pepper gives a gentle warmth. Hot chilli is the alternative if you would like a spicier finish.

Serving the dish

Serve the spaghetti straight after tossing, while the sauce is hot and the octopus is tender. A simple green salad or cooked vegetables can sit alongside it without competing with the seafood.

The listed quantities are unusually large for one serving, so check that the recipe's serving count matches how much you intend to cook.

Recipe notes & tips

• Rinse the baby octopus thoroughly before cooking.
• Use a wide, deep pan so the octopus and tomatoes can cook together comfortably.
• Watch the garlic closely and remove it before it turns brown.
• Check the octopus from around 15 minutes of simmering to avoid overcooking it.
• Drain the spaghetti when it is al dente, then toss it with the sauce off the heat.
• Chop the parsley just before serving for a fresh finish.

Variations

• Add chilli: use hot chilli instead of pepper for a sharper heat.
• Keep it peppery: finish with freshly ground black pepper as directed.
• Use whole peeled tomatoes: crush them in the pan as they simmer for a less uniform sauce.
• Change the pasta: use another long pasta shape that can be tossed through the sauce.
• Add extra parsley: scatter more chopped parsley over the finished dish if you enjoy its fresh flavour.

Common mistakes to avoid

• Burning the garlic: remove it from the oil before it browns to avoid a bitter taste.
• Overcooking the octopus: begin checking at about 15 minutes, since a longer simmer can make it tough.
• Cooking the pasta too soft: drain it when al dente so it holds up when tossed with the sauce.
• Adding parsley too early: keep it for the finish so its flavour stays fresh.
• Ignoring the serving quantity: the listed amounts are very large for one person, so confirm the intended yield before cooking.

How to store

The dish is best eaten straight away, but it can be refrigerated for up to one day in a covered container. Reheat gently in a pan until hot, adding a small splash of water if the pasta seems dry.

Frequently asked questions