Xtapodi Me Kofto Makaronaki (Pasta in Octopus Sauce)


Ok I know this recipe may not appeal to the majority of my readers, but if you are willing to be a little daring then this dish will blow your socks off!

I love Octopus. I think it comes with the nature of being Greek. I like it raw, grilled, boiled, anything. I especially love it in a hearty pasta sauce with plenty of wine and spices. Don’t knock it til ya try it.

George is always asking me to make traditional Greek dishes. This is one that completely slipped my mind until I opened my freezer and saw that beautiful half octopus just sitting in the corner all by its lonesome self. It clicked..I had to make it. So I did.

The pasta is not fishy at all. The octopus just has a really great texture and adds a ton of flavor. Make sure you garnish with plenty of grated cheese!!

Enjoy xx

1 – 1 1/2 lb fresh of frozen octopus tentacles
1/4 cup balsamic vinegar
2-3 bay leaves
1/4 cup olive oil
1 onion: chopped
2 cloves garlic: minced
400 gr {14 oz} canned chopped tomatoes
2 tablespoons tomato paste
2 tablespoons ketchup
1/4 cup dry white wine
1 cinnamon stick
1 teaspoon chili or 1/4 teaspoon cayenne
1 teaspoon allspice
1 packet whole wheat ditalini pasta

Boil the octopus in a large pot of water with the vinegar and bay leaves. Boil until the octopus is soft, about 25-30 mins. Drain and save 1 cup of the water, set aside. Cut up the octopus into bite sized pieces, about an inch long. Set aside

In a medium sized pot heat your olive oil and sauté the onions and garlic until soft. Add the cup of water from the octopus and all of you remaining ingredients. Once your sauce starts to boil, turn down the heat and allow it to simmer for 10-15 mins. Add in your octopus and simmer for another 15 mins.

In the meantime boil your pasta until cooked.

Plate the pasta and spoon the sauce on top. Serve with grated cheese of your choice..oh and a glass of wine!

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