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Spaghetti with Octopus Sauce

  • 1kg Octupus
  • 224g onions
  • 168g peas
  • 224g tomatoes
  • 112g black olives
  • 250ml red wine
  • 674g spaghetti
  • 84g tomato paste
  • herbs
  • mint
  • lemon zest
  • olive oil
  • salt and pepper

Peel and slice the onions. Cut the octupus into even sized pieces, fry in a little oil and water. Add the tomato paste and herbs, continue cooking for about 20 minutes. Prepare the tomato concasse, by peeling the tomatoes and chopping them finely, add to the onions. Strain the octupus but save the liquid. Slice the olives and lemon zest. Add all remaining ingredients to the first mixture and simmer for a while. Add the octupus liquid and simmer for another 15 minutes. Cook spaghetti for not more than 7 minutes or till it is al dente