Spaghetti al Polpo Ubriaco Livornese by @federicofusca

1h
Hard

4 servings

🍝

350 g

Spaghettoni

🐙

1.2 kg

Octopus

🍅

130 g

Tomato Paste

🧄

2 cloves

Garlic

🍷

380 ml

Red Wine

🌶️

1 g

Pepper

🧂

Salt

🌿

15 g

Parsley

🧅

150 g

Onion

Preparation Steps

  1. Step 1/13

    Rinse the 1.2 kg fresh octopus under cold water and clean it if needed, removing the beak and internal parts.

    fresh octopus
    🔪chef's knife
    🪵cutting board

  2. Step 2/13

    Peel and finely chop the 1 onion and 2 garlic cloves.

    onion
    garlic
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Place the fresh octopus in a large pot with the chopped onion and garlic.

    fresh octopus
    onion
    garlic
    🍲large pot
    🥄wooden spoon

  4. Step 4/13

    Add 130 g tomato paste and 375 ml full-bodied red wine to the pot.

    tomato paste
    full-bodied red wine
    🍲large pot
    🥄wooden spoon

  5. Step 5/13

    Season the octopus sauce with black pepper and stir until the tomato paste is dissolved.

    black pepper
    tomato paste
    🍲large pot
    🥄wooden spoon

  6. Step 6/13

    Cover the pot and simmer the octopus over low heat for 50 to 60 minutes, until very tender.

    fresh octopus
    full-bodied red wine
    tomato paste
    🍲large pot
    🥢kitchen tongs

  7. Step 7/13

    Remove the tender octopus from the sauce and cut it into bite-size pieces.

    fresh octopus
    🥢kitchen tongs
    🔪chef's knife
    🪵cutting board

  8. Step 8/13

    Return the octopus pieces to the sauce and keep the sauce at a gentle simmer.

    fresh octopus
    tomato paste
    full-bodied red wine
    🍲large pot
    🥄wooden spoon

  9. Step 9/13

    Bring water to a boil in the second large pot and cook 350 g spaghettoni until al dente according to package timing.

    spaghettoni
    🍲large pot
    🥄wooden spoon

  10. Step 10/13

    Drain the spaghettoni, reserving about 120 ml pasta cooking water.

    spaghettoni
    🥣colander
    🥄ladle

  11. Step 11/13

    Add the drained spaghettoni to the octopus sauce and toss until evenly coated.

    spaghettoni
    fresh octopus
    tomato paste
    🍲large pot
    🥢kitchen tongs

  12. Step 12/13

    Add reserved pasta water as needed and toss for 1 to 2 minutes until the sauce clings to the pasta.

    spaghettoni
    tomato paste
    🍲large pot
    🥢kitchen tongs
    🥄ladle

  13. Step 13/13

    Finely chop the fresh parsley and sprinkle it over the pasta before serving without added salt.

    fresh parsley
    salt
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Grains, Condiments, Vegetables, Herbs and Spices, Seasonings

Ingredients

Spaghettoni, Octopus, Tomato paste, Garlic, Red wine, Pepper, Salt, Parsley, Onion

Allergens

Gluten

Dietetics

Dietary regimen

Pescatarian, Dairy-Free, Nut-Free, Soy-Free

Calories

610 kcal

Macro nutrients

Protein: 39g, Carbohydrates: 76g, Fat: 8g, Fiber: 6g, Sugars: 8g, Saturated Fat: 1.5g

Nutritional Information

Minerals

Sodium: 340mg, Potassium: 700mg, Iron: 5mg, Phosphorus: 420mg, Zinc: 3mg, Selenium: 75mcg

Vitamins

Vitamin B12: 28mcg, Vitamin C: 10mg, Vitamin A: 90mcg RAE, Vitamin B6: 0.5mg, Folate: 55mcg

Preparation

Time Information

Cooking

1 hour 0 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, large pot, colander, wooden spoon, kitchen tongs, ladle

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Family Meal, Weekend Meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Tuscan, Livornese

Geographic

Italy, Livorno

Various

Aspect

Texture

Tender, Chewy, Al dente, Silky, Saucy

Flavors

Savory, Briny, Tomato-rich, Wine-infused, Garlicky, Peppery, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave seafood pasta out longer than 2 hours), fridge : 2 days (Store in an airtight container,Cool promptly before refrigerating,Reheat thoroughly until steaming hot), freezer : 30 days (Freeze in an airtight freezer-safe container,Freeze the octopus sauce separately from pasta for best texture,Thaw in the refrigerator before reheating)