5 from 46 votes
Linguine with Baby Octopus alla Luciana; Recipe from Naples
This Naples-style Linguine with Baby Octopus alla Luciana features thin pasta tossed with tender baby octopus simmered in a sauce of tomato passata, datterini tomatoes, olives, capers, and a splash of white wine. Garlic and parsley add aromatic depth, while peperoncino flakes provide optional heat. The slow simmer tenderizes the octopus, infusing the sauce with briny and savory flavors, balanced by bright tomatoes and herbs.
Prep Time
20 mins
Cook Time
45 mins
Servings:
4
Calories:
661 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 661
% 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.