Greek Octopus with Ditalini Pasta

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Greek Octopus with Ditalini Pasta Recipe

In a rich tomato-based sauce, tender octopus is combined with ditalini pasta in this traditional Greek recipe.

Ingredients

• 1/4 cup red wine
• 2 garlic cloves, minced
• 1 cup chopped tomatoes
• 1 onion, chopped
• 1/2 cup water
• 1/2 tsp salt
• 1/2 cup olive oil
• 1/2 lb ditalini pasta
• 1 pound octopus
• 1/4 tsp black pepper

Time Needed

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour, 20 minutes

Instructions

• Remove the beak, head, and ink sac from the octopus to clean and prepare it.
• Cut the octopus into bite-sized pieces.
• Warm the olive oil in a large pot over medium heat.
• Sauté the chopped onion and minced garlic until translucent.
• Sauté the octopus pieces until they begin to brown.
• Cook for a few minutes after adding the red wine.
• Combine the chopped tomatoes, water, salt, and black pepper in a mixing bowl.
• Reduce the heat to low and cook the octopus for 45-60 minutes, or until tender.
• Cook the ditalini pasta according to package directions in a separate pot.
• Drain the pasta and combine it with the octopus in the pot.
• Cook for a few minutes more, or until the pasta is coated in the sauce.
• Serve immediately and enjoy.

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