In Greece, seafood with pasta is one of the most loved combinations especially during periods of fasting. Octopus is one of the most favourite meze for ouzo. But with this dish Greeks are serving octopus not just as meze but as a delicious main course. The octopus goes well with ditali or any short pasta with a big hole in the middle. The delicious juices enter into the pasta becoming a thicker melted sauce. The next day is even better!

Ingredients

• 1 kg octopus, fresh or frozen
• ½ cup olive oil
• 2 onions
• 1 clove of garlic, finely chopped
• 1 Tbsp tomato paste
• 2 bay leaves
• ¼ tsp of cinnamon, cumin, and allspice
• Salt and pepper
• 500 gr ditali or any short pasta

Preparation

Wash and trim the octopus. If you need instructions, click here

Place the octopus with the bay leaves in a large pot. Add a bit of water, the octopus itself will release water. Let it simmer for about 50 minutes. I would advise you to sample a piece of the octopus after 30 minutes of cooking. Not all octopuses are the same and some cook sooner than others. Remove the octopus from the pot and save the octopus water. Cut into small pieces and set aside.

In another pot sauté the onion until translucent and then sauté the clove for a few seconds.  Add 5 cups hot water including the octopus water.

Add the tomato paste and bring to boil. Add the spices, salt, and pepper.

Return the octopus to the pot, reduce the heat to low.

Add the pasta stirring from time to time to make sure that the pasta doesn’t stick to the bottom of the pan. If you need to add more water, always add boiling water. Once it is ready, taste and add salt, if necessary, turn the heat off, close the lid, and let stand for 10 minutes before serving.

Enjoy!

Nanà…