Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Tagliatelle with Octopus: A Fresh Taste of Sicilian Summer
Bring a touch of the Mediterranean to your table with these Sicilian-style tagliatelle with octopus – fresh, vibrant and full of coastal charm.
🛒 Ingredients
- ✓ 400 g fresh tagliatelle
- ✓ 1 fresh octopus (about 800 g)
- ✓ 400 g tinned peeled tomatoes
- ✓ 2 cloves of garlic
- ✓ 1 fresh red chilli
- ✓ Extra-virgin olive oil
- ✓ Salt
- ✓ A handful of fresh parsley
- ✓ Fresh basil leaves
📊 Nutritional Information
These tagliatelle with octopus capture everything we love about Sicilian coastal cooking: ripe tomatoes, fragrant herbs and tender octopus, all brought together in a sun-kissed sauce that tastes like summer on a plate.
It’s a dish that feels wonderfully relaxed and leisurely — the kind of pasta you’d enjoy at a seaside trattoria, with the scent of basil in the air and a cool breeze drifting in from the Mediterranean.
Perfect for a laid-back summer lunch or a dinner with friends, this recipe is a beautiful balance of simplicity and flavour, letting the freshness of the ingredients shine.
👨🍳 Preparation
- 1
Clean the octopus by removing the head and innards, rinse well under cold water and cut into pieces.
- 2
Bring a pot of salted water to the boil and cook the octopus for about 30 minutes, until tender. Leave to cool slightly, then cut into small chunks.
- 3
In a large pan, gently fry the garlic and chilli in extra-virgin olive oil. Add the crushed peeled tomatoes and let the sauce simmer for 10–15 minutes.
- 4
Stir in the octopus pieces and allow them to cook in the sauce for 5–10 minutes so the flavours meld beautifully.
- 5
Cook the tagliatelle in plenty of salted water until al dente.
- 6
Drain the pasta (reserving a little cooking water) and toss it in the pan with the sauce over a high heat for 1–2 minutes, adding a splash of cooking water if needed.
- 7
Serve the **tagliatelle with octopus** hot, topped with fresh basil, chopped parsley and a drizzle of raw olive oil.
💡 Tips and Variations
You can swap the tagliatelle for busiate or spaghetti alla chitarra.
For deeper flavour, add a few black olives or a spoonful of tomato purée to enrich the sauce.
📦 Storage
- • Store leftovers in an airtight container in the fridge for up to 2 days.
- • Reheat gently in a pan with a little olive oil to revive the flavours.
🍷 Pairing
Enjoy this dish with a chilled glass of Contea di Sclafani Pinot Bianco, whose crisp freshness enhances the seafood and the herbal notes of the basil.
With these tagliatelle with octopus, you’re bringing the soul of Sicily straight to your table — a joyful blend of sea, sun and tradition.
Share it with the people you love and savour every bright, fresh mouthful.
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