Marina Spaghetti

A rustic yet elegant Mediterranean-inspired pasta dish combining tender octopus, spaghetti, and a rich tomato sauce infused with garlic, olive oil, and herbs. Perfect for a special family dinner or when you want a comforting seafood dish with a touch of sophistication.

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings People

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

Notes

Serving suggestions for Marina Spaghetti:

Serve with crusty bread to mop up the sauce.

Pair with a crisp white wine like Pinot Grigio or Vermentino.

Add a fresh green salad on the side for a light contrast.

Nutrition