There are certain dishes that feel like they carry a whole story on the plate. For me, Marina Spaghetti is one of them. It’s not just pasta tossed with seafood—it’s a dish that captures the spirit of the sea, the warmth of a family kitchen, and the romance of Mediterranean cooking all in one bowl.
At its heart, Marina Spaghetti is a simple idea: tender octopus nestled in a rich tomato sauce, lovingly swirled through strands of spaghetti. Yet, the simplicity is deceptive. Each mouthful brings layers of flavour—the natural sweetness of tomatoes, the savoury depth of garlic and herbs, the soft but meaty bite of octopus, and the comforting familiarity of pasta. It’s the kind of dish that feels rustic and soulful, but still elegant enough to serve when you want to impress.
Octopus can be a bit of a mystery ingredient for many home cooks, but Marina Spaghetti proves that it doesn’t need to be intimidating. With a little patience and gentle cooking, octopus turns from firm and chewy into tender, melt-in-the-mouth pieces that soak up the richness of the sauce. This transformation is part of the magic. As the tomato base simmers, it slowly takes on the essence of the sea, creating a sauce that tastes like sunshine on the coast.
I think what makes Marina Spaghetti so special is its balance. The octopus is meaty but delicate, the tomato sauce is bold yet comforting, and the pasta ties it all together. Every ingredient has its role to play, and when they come together, the result is pure harmony. It’s not a dish you rush; it’s one you cook slowly, letting the flavours deepen and mingle while the anticipation builds.
It’s also an incredibly inviting dish to serve at the table. A large bowl of spaghetti laced with ribbons of octopus looks spectacular without feeling fussy. It’s the kind of meal that encourages people to lean in, help themselves, and share stories while they eat. I’ve seen the look on people’s faces when they take their first bite—sometimes a little cautious, if they’ve never had octopus before, but always followed by a smile of surprise at how tender and delicious it is.
One of the joys of Marina Spaghetti is how adaptable it can be. Some like to add a pinch of red chilli flakes for a gentle kick of heat, while others prefer to keep it mellow, letting the natural sweetness of the tomatoes and the subtle brininess of the octopus do the talking. A drizzle of good olive oil at the end lifts everything, while a sprinkle of fresh parsley adds brightness. However you finish it, the dish remains true to its roots: a celebration of sea, sun, and simplicity.
Pair Marina Spaghetti with a crisp glass of white wine—something light and zesty like a Pinot Grigio or Vermentino—and you’re instantly transported. It doesn’t matter if you’re at your own kitchen table on a weekday evening; for that moment, you might as well be dining at a seaside trattoria with the sound of waves in the background.
For me, Marina Spaghetti is more than just food. It’s a dish that connects us to tradition while giving us room to be creative. It’s proof that when you treat good ingredients with care, the result is something extraordinary. It’s homely, hearty, and just a little bit glamorous—all the things that make food worth sharing.
Marina Spaghetti is one of my go-to dishes with charm, history, and heart—and once you’ve tried it, you’ll want to keep it in your kitchen storybook forever.
Marina Spaghetti
Ingredients
- 500 g octopus cleaned and cut into bite-sized pieces
- 350 g spaghetti
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 medium red chilli finely sliced
- 400 g chopped tomatoes passata
- 2 tbsp tomato paste
- 150 ml dry white wine
- 1 tsp sugar to balance acidity
- 1 tsp dried oregano or a few sprigs of fresh
- salt to taste
- black pepper to taste
- Fresh parsley chopped, for garnish
- Extra virgin olive oil for finishing
Instructions
- Rinse the octopus thoroughly and cut into bite-sized chunks.500 g octopus
- In a large pan, heat 1 tablespoon of olive oil and sear the octopus pieces for a few minutes until lightly coloured. Remove and set aside.2 tbsp olive oil
- In the same pan, add another tablespoon of olive oil.2 tbsp olive oil
- Sauté the onion until soft and golden.1 medium onion
- Add garlic and chilli (if using) and cook for another minute until fragrant.3 cloves garlic, 1 medium red chilli
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes.150 ml dry white wine
- Stir in the chopped tomatoes, tomato paste, oregano, and sugar.400 g chopped tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp sugar
- Season with salt and pepper.salt, black pepper
- Return the seared octopus to the sauce.
- Reduce the heat to low, cover, and let it simmer gently for about 1 hour, stirring occasionally.
- The octopus should become tender, and the sauce will deepen in flavour.
- About 15 minutes before the octopus is ready, bring a large pot of salted water to a boil.
- Cook the spaghetti according to package instructions until al dente.350 g spaghetti
- Drain, reserving a cup of the cooking water.
- Add the spaghetti to the sauce and toss to coat, adding a splash of the pasta water if the sauce needs loosening.
- Garnish with chopped parsley and drizzle with a little extra virgin olive oil before serving.Fresh parsley, Extra virgin olive oil
13 comments
I added a pinch of chilli flakes, and it gave the whole dish a gentle kick.
I was hesitant about cooking octopus at home, but this dish completely changed my mind—so tender and flavourful!
The tomato sauce is rich and comforting, and the octopus adds such a unique twist.
My family couldn’t believe I made this at home—it looked like something straight out of a restaurant. You may have guessed, I’m not a good cook.
I loved the taste, though I let my sauce reduce a little too much—next time I’ll add more pasta water.
I’d never tried octopus in pasta before, but now I’m hooked. Such a delicious change from the usual seafood spaghetti.
So good.
Never considered having octopus with pasta but it works so well. The textures and flavours are perfect together.
Simple ingredients, but the flavour is out of this world.
It does take a bit of time to get the octopus tender, but it’s worth every minute.
The sauce clings beautifully to the spaghetti, and the octopus pieces melt in your mouth.
Paired it with a crisp white wine, and it felt like I was dining in a seaside restaurant. Amazing.
I’ll be making this again soon.