Lemon Tomato Spaghetti with Octopus

I had this dish in Italy last year and the proper name was Bigoli al Polpo, Olivette e Limone. This translates to Bigoli with octopus, olives and lemon. This dish is simple, fresh, salty and so worth it. It was my first time cooking octupus and I do have some things I would change but it still turned out amazing.

Pasta, Lemon, Seafood

Dinner

Italian

Author: Kirsten Deneka

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Lemon Tomato Spaghetti with Octupus

Prep time: 25 MinCook time: 1 HourTotal time: 1 H & 25 M

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Ingredients

Octupus:

• 1 octupus (head removed)
• 4 garlic cloves
• Bunch of Parsely
• 2 tbsp olive oil
• 1 lemon
• Pinch of salt

Pasta:

• 2 cups flour
• 3 eggs

Sauce:

• 2 garlic cloves
• 2 bunches of cherry tomatoes
• 1/4 tsp red pepper flakes
• 1 tbsp tomato paste
• 1 cup white wine
• 1 1/2 cups tomato pureé
• 1/2 cup kalamata olives
• 2 tbsp capers
• Juice of 1/2 lemon
• 2 tbsp butter
• 1/4 cup pasta water

Instructions

To prepare Octupus:

1. In a large pot of water, add your aromatics and octpus and bring to a boil.
2. Reduce the heat to low and simmer for 35-40 minutes.
3. Remove and chill in the fridge until ready to add into the sauce.

For pasta:

1. Add the flour to a work surface and form a well. Add in your eggs and using a fork, slowly incorporate the eggs into the flour.
2. When it becomes a shaggy dough, knead for 8-10 minutes or until a smooth dough is formed. Add more flour if needed while kneading. Wrap the dough in plastic wrap and rest for 30 minutes.
3. Split the dough into 4 equal pieces and cover in flour. Using a roller or pasta attachment, feed the dough in from sizes 1-4. Then slice into spaghetti or use the pasta attachment.
4. When the sauce is ready, boil the pasta in salted water for 1-2 minutes or until desired texture.

For the sauce:

1. Heat a large pan on medium heat. Add 2 tbsp olive oil. Add in the cherry tomatoes and allow them to cook until they blister slightly.
2. Add in garlic, chili flakes, and tomato paste and cook for another 3 minutes. Season with salt ad pepper.
3. Add white wine and simmer for 3-5 minutes or until the alcohol is cooked out and you can't smell it.
4. Add in tomato pureé, stir and simmer for 10-15 minutes. Dice your octopus into bite sized pieces.
5. Add in the octopus, olives, capers and lemon juice. Season to taste. Cook your pasta.
6. Add in your pasta directly from the pot into the sauce, with 1/4 cup pasta water.
7. Stir until the pasta coats the sauce for about 2-3 minutes. Add in butter.
8. Finish with additional olive oil and lemon juice and enjoy!

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