Easy Octopus Pasta

This easy octopus pasta is the perfect solution for those moments you're craving a bit of seafood. It's slightly spicy, super flavourful from the fresh tomatoes and white wine, and just great for date night (or just because!)

If you like all things seafood, this easy octopus pasta should be right up your alley. It has Mediterranean vibes and can be on the table in a bit over 30 minutes.

I make the sauce using fresh cherry or plum tomatoes that I cook in a bit of dry white wine. The Kalamata olives pair nicely with the octopus and the kick you get from adding some red chilli flakes to make the octopus pasta spicy.

This is quite a versatile recipe, and you can use it as a starting point for other seafood-based pasta dishes.

You can also add other veggies or things like capers and artichokes if you want to make it your own.

Ingredients and substitutions

Cooked octopus — I use frozen octopus tentacles for this recipe, which comes in very handy not just because I can keep a bag in the freezer to use whenever I want but also because the octopus is already cleaned and cooked.

You can use it straight from frozen in this recipe and the texture will still be great because it thaws and cooks quickly in the sauce, just like prawns. If the pieces are too big, cut them into bite-size ones.

If you want to make this pasta with fresh octopus, you'll have to cook it for about 30 minutes. It isn't easy to give an exact time here, as it will depend on the size of the octopus.

Pasta — The pasta you see in the photos is casarecce, but you can use any pasta you want, including long types such as linguine or spaghetti.

Red onion — I like how red onion pairs with the octopus and kalamata, so I don't suggest you substitute it with brown onions.

Tomatoes — Fresh tomatoes are best in this recipe, but you can substitute them with canned tomatoes if you don't have any. Just make sure you use the best quality you can, as it really makes a difference.

Dry white wine — Any dry white wine works in this pasta. I typically go with Sauvignon Blanc or Pinot Grigio. If you don't cook with wine, you can substitute it with water or fish stock.

Kalamata olives — I love the meaty texture of Kalamata olives in this pasta, but you can use any type of black olives you want.

How to make octopus pasta

• Bring a large pot of water to a boil, salt it generously and cook the pasta al dente, according to the instructions on the package. Reserve a cup of pasta water before draining.
• Meanwhile, heat the olive oil in a large pan and saute the red onion for 2-3 minutes over medium heat until it softens a bit.
• Add the garlic and red chilli flakes and continue to cook for another minute until fragrant.
• Stir in the white wine and simmer for 1-2 minutes until most of the alcohol evaporates. Then add the tomatoes and cook for 4-5 minutes until they start to break down.
• Stir in the octopus bits and cook for 10-15 minutes, stirring occasionally.
• Add the kalamata olives parsley and then transfer the cooked pasta to the pan. Toss well to cover the pasta in the sauce, season to taste and serve immediately.

Recipe notes and tips

• If the sauce looks too dry, add some pasta water until it reaches the right consistency.
• To make this octopus pasta extra spicy, double the quantity of red chilli flakes or use a finely chopped fresh red chilli instead.
• Add some extra seafood to the pasta if you like, such as prawns or mussels. The sauce is the perfect canvas for any seafood, actually.

If you liked this easy octopus pasta recipe, you might also like some of my other seafood pasta recipes:

• Prawn Chilli Pasta
• Harissa Pasta with Prawns
• Carbonara di Mare (Seafood Carbonara)
• Easiest Ever Creamy Prawn Linguine (Linguine con Gamberi)
• Creamy Hot Smoked Salmon Pasta

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