Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Busiate with Octopus Ragù — The True Taste of the Trapanese Sea
Tender octopus simmered in a rich tomato sauce, tossed with traditional Sicilian busiate for a dish that captures all the warmth and flavour of the Mediterranean coast.
🛒 Ingredients
- ✓ 1 fresh octopus (about 800 g)
- ✓ 400 g fresh busiate pasta
- ✓ 2 cloves red Nubia garlic
- ✓ 1 small bunch parsley, chopped
- ✓ 350 g tomato passata
- ✓ 1 glass dry white wine
- ✓ extra-virgin olive oil
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
If you adore the bold, sun-kissed flavours of Sicilian cooking, then busiate with octopus ragù is a dish that deserves pride of place on your table. A classic from Trapani, this pasta celebrates the sea in all its intensity — tender pieces of octopus gently simmered in a tomato sauce that feels both rustic and deeply comforting.
The long, spiral-shaped busiate are perfect for catching every drop of this fragrant ragù. As the sauce bubbles away with garlic, parsley and a splash of white wine, the kitchen fills with the unmistakable aroma of the Mediterranean.
It’s a dish best enjoyed in summer, when the days are bright, the tomatoes are at their sweetest, and meals stretch leisurely into the evening. Simple, generous and full of character — exactly what Sicilian home cooking is all about.
👨🍳 Preparation
- 1
Clean the octopus thoroughly, removing the innards, eyes and beak. Rinse under cold water and cut into 1 cm pieces.
- 2
Finely chop the garlic and parsley, then gently fry them in a casserole with a generous drizzle of olive oil.
- 3
Add the octopus and sauté for 3–4 minutes, then pour in the white wine and let it evaporate over a high heat.
- 4
Stir in the tomato passata, season with salt and cook gently for 30–35 minutes until the sauce is rich and fragrant.
- 5
Meanwhile, cook the busiate in plenty of salted water until al dente. Drain and toss in the casserole with the octopus ragù.
- 6
Finish with black pepper and a sprinkle of fresh parsley.
💡 Tips and Variations
For extra depth, add a pinch of chilli or a spoonful of capers from Pantelleria. If you prefer a richer sauce, stir in a little tomato concentrate as the ragù cooks.
📦 Storage
- • Keep leftovers in the fridge for up to 1 day.
- • Reheat gently in a pan with a splash of olive oil.
- • You can freeze the sauce on its own for up to 2 months.
🍷 Pairing
Serve with a glass of Sicilian Inzolia from Sciacca — crisp, fruity and beautifully suited to seafood dishes like this one.
You’ve just brought a true Trapanese classic to your table! This octopus ragù is a celebration of sea air, good company and the timeless simplicity of Sicilian cooking. Perfect for a slow Sunday lunch or a romantic dinner, it’s a dish that never fails to impress.
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