Linguine With Octopus Puttanesca Recipe
Linguine pasta with octopus in a cherry tomato sauce made with garlic black olives and capers.
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Ingredients
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Pasta
Octopus
Sauce
Method
Preparation of Octopus
- 1
Clean and Cook the Octopus
Rinse the fresh octopus under cold water. In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes, or until tender. Drain and let cool. Once cool, chop the octopus into bite-sized pieces.
- 2
Sauté Garlic and Octopus
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant. Then, add the chopped octopus and cook for about 5 minutes, stirring occasionally.
Preparation of Sauce
- 3
Add Tomatoes, Olives, and Capers
Stir in the halved cherry tomatoes, chopped black olives, and rinsed capers into the skillet with the octopus. Season with salt and black pepper to taste. Cook for an additional 10-15 minutes, allowing the tomatoes to soften and release their juices.
- 4
Finish the Sauce
Once the sauce is well combined and heated through, sprinkle in the chopped parsley and mix well. Remove from heat and set aside.
Cooking the Pasta
- 5
Cook the Linguine
In a large pot of boiling salted water, add the linguine pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
- 6