Recipe: Octopus pasta with olives

Octopus pasta with olives (Photograph by Pauline Spiteri Bugeja)
Serves: 4
  • 1 kilo octopus
  • 150 g mixed olives
  • 1 can tomato pulp
  • 1 tablespoon tomato extract
  • 25 g capers
  • 1 chopped onion
  • 2 cloves chopped garlic
  • 100 g frozen peas
  • Fresh basil leaves and mint or 1 teaspoon mixed dry herbs
  • 2 tablespoons olive oil
  • 1 apple, finely peeled, cored and chopped
  • 75 ml red wine
  • Salt and pepper to your taste
  • 500 g dry pasta of your choice
  1. In a large pot, immerse and boil the cleaned octopus whole for 20 minutes.
  2. Strain and leave to cool well. Then chop in pieces.
  3. In a pot, pour the olive oil, add the onion and garlic and fry until golden.
  4. Add the chopped octopus, tomato pulp, tomato extract, herbs, apple, olives, capers and half the wine
  5. Simmer for 30 minutes
  6. Add the remaining wine, frozen peas, and simmer for another 20 minutes.
  7. Cook your favourite pasta according to instructions and mix with the sauce.
  8. Serve hot.

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