Linguine with Baby Octopus alla Luciana; Recipe from Naples
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Servings
4
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Calories
661 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Linguine with Baby Octopus alla Luciana; Recipe from Naples
Description
Linguine with Baby Octopus alla Luciana combines fresh, cleaned baby octopus cooked slowly in extra virgin olive oil with garlic cloves until slightly browned. White wine is added and cooked off to concentrate flavors before black olives, capers, and small tomatoes join. Tomato passata is stirred in and the mixture simmers gently covered to tenderize the octopus for about 20 minutes.
The sauce develops a rich yet bright profile with the sweet acidity of datterini tomatoes and passata complemented by the saltiness of olives and capers. Peperoncino flakes may be added for a mild chili kick. Linguine, cooked al dente, is drained and mixed with freshly chopped parsley before serving with the octopus sauce.
Serving this dish highlights seafood freshness and balance between tomato acidity and briny components. It pairs well with a light white wine and simple side dishes to complement the flavors without overpowering.
Fresh octopus should be cleaned carefully if bought whole. Canned peeled tomatoes can substitute fresh tomatoes if necessary. Adjust salt and pepper to taste since olives and capers add saltiness.
Ingredients
- 400 g linguine 14oz) I used linguine from èViva pasta, or spaghetti
- 500 g baby octopus (17-18 oz) 5-8 octopus depending on size. I used musky octopus.
- 400 g tomato passata (14oz)
- 250 g datterini tomatoes 9oz, or cherry tomatoes
- 2 garlic peeled, cloves
- 2 tablespoon black olives
- 1 tablespoon capers
- ½ glass white wine
- 1 teaspoon peperoncino flakes optional, red chili pepper
- 1 handful parsley chopped, fresh
- salt for pasta and to taste
- black pepper to taste, ground
- 4-5 tablespoon extra virgin olive oil
Instructions
- Carefully wash the baby octopus under running water and dry them. Peel the garlic. Wash and chop the parsley. Rinse the capers well if they are salted.
- Put the extra virgin olive oil into a Dutch oven or deep skillet add the peeled garlic cloves. Soften the cloves over a medium heat. Then add the baby octopus and cook them for 5 minutes. Turn them so they start to brown on each side.
- Turn up the heat. Add the white wine and cook until the alcohol evaporates.
- Add the black olives, capers and small tomatoes and cook for 2-3 minutes until tomatoes start to soften.
- Add the passata, salt and pepper to taste and peperoncino flakes (if using). Mix everything together well and cook over a low-medium heat covered for about 20 minutes, stirring occasionally (until the octopus is soft).
- Meanwhile, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. When the pasta is ready save a cup of the cooking water and drain the pasta.
- If your cooking pot isn’t big enough, transfer the baby octopus and sauce to a warmed large bowl. Mix in some of the pasta cooking water if your sauce seems dry and then add the drained pasta. Mix everything together well. Serve immediately sprinkled with chopped parsley.
Notes
- Have a fishmonger clean fresh octopus or remove head sac, guts, beak, and eyes yourself.
- Canned peeled tomatoes can substitute the small fresh tomatoes and passata, using 400-600 g total.
- Adjust seasoning after cooking since olives and capers contribute salty flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Calories | 661kcal | 33% |
| Carbohydrates | 90g | 30% |
| Protein | 34g | 68% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 60mg | 20% |
| Sodium | 450mg | 19% |
| Potassium | 1261mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1106IU | 22% |
| Vitamin C | 33mg | 37% |
| Calcium | 121mg | 12% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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