How to Cook OCTOPUS PASTA Like an Italian | Pasta alla Luciana

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Crush the peeled tomatoes in a large bowl by hand or with a masher.
2. Heat a generous amount of extra virgin olive oil in a pan over medium-high heat. Crush the garlic and cook until glossy and softened slightly.
3. Add the baby octopus, cover, and cook for a total of 10 minutes, turning on both sides and stirring occasionally. Cooking time may vary with size.
4. Add the cherry tomatoes, cover, and cook for 5 minutes, until they are cooked.
5. Add the crushed tomatoes and cook the sauce for 1 hour, stirring after 10 minutes and then from time to time.
6. Cover the sauce and cook for 20 more minutes until the octopus is soft and tender.
7. Meanwhile, bring a large pot of water to the boil, add a generous amount of rock salt and cook the rigatoni according to the package instructions.
8. Uncover the sauce, stir it, then add the capers, black olives, parsley, salt and pepper. Cover and keep on a very low simmer while the pasta cooks.
9. Combine the drained rigatoni with the sauce in a pan and toss until every piece is coated.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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GarlicTomatoPastaCherry tomatoOliveBlack oliveRigatoni pastaOctopus