Octopus cooked in wine with pasta and olives

This is a fantastic combination of octopus and pasta.

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  • 1 octopus
  • 1 packet of pasta (of your own choice)
  • 80 ml of olive oil
  • 1 large onion, thinly chopped
  • 1 water glass of sweet wine from Samos
  • 500 g tomatoes, grated
  • 1 teaspoon of thyme
  • 1 bay leaf
  • Salt
  • Pepper


  • Slice through the head membrane of the octopus and turn the pocket inside out to pull all the innards away.
  • Wash it properly and put it inside a strainer to dry off.
  • Put a large non-stick pan over high heat and once it’s hot add the octopus.
  • The octopus shrinks and releases its juices.
  • Place the lid on top and reduce the heat.
  • Allow the octopus to be cooked in its own juices.
  • Once it has absorbed all of its liquids and it has completely smoothed, remove it from the pot and slice it into small pieces.
  • Add the olive oil in the pot, bring it to a heat and sauté the onion.
  • Then add the octopus.
  • Sauté it for a while and then cool it with the wine.
  • Once the alcohol has evaporated add the grated tomatoes, the bay leaf and season with salt and pepper.
  • Once it has been brought to a boil over high heat, reduce the heat to medium and cover with lid.
  • Simmer for around half an hour.
  • Then, boil the pasta in another pot with salted water until al dente.
  • Dry them off, keeping aside a bit of the salted water and then transfer them to the pot with the octopus.
  • Add some of the water that you have kept aside and boil until the sauce has set.

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