Spaghetti with Octopus, Cherry Tomatoes & Chili: A Taste of the Mediterranean
There’s nothing quite like a simple pasta dish that bursts with fresh, vibrant flavors, especially when it features the delicate taste of the sea. This Spaghetti with Octopus, Cherry Tomatoes & Chili brings the essence of the Mediterranean straight to your table. Tender, succulent octopus is combined with sweet cherry tomatoes, fragrant garlic, and a hint of chili, all tossed with al dente spaghetti and a splash of white wine. It’s a bright, satisfying meal that’s surprisingly easy to achieve.
Why I Love This Recipe
This Spaghetti with Octopus, Cherry Tomatoes & Chili is a personal favorite for its elegant simplicity and bold flavors. What I particularly love is how well the tender octopus pairs with the sweetness of the burst cherry tomatoes and the subtle kick from the fresh chili. It’s a dish that feels incredibly fresh and light, yet deeply satisfying. The process of coaxing the flavors from the garlic and chili, then deglazing with white wine, creates a rich, aromatic sauce that perfectly coats every strand of spaghetti. It’s a fantastic way to enjoy seafood, and it always impresses guests with its vibrant presentation and incredible taste, making it a perfect special occasion meal or a delightful weekend indulgence.
Ingredients (Serves 4):
- 12 oz (340g) spaghetti
- 1 lb (450g) octopus (fresh or thawed, cleaned)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1-2 fresh chilies (depending on desired heat), sliced (or use dried red pepper flakes)
- 1 pint cherry tomatoes, halved
- 1/2 cup dry white wine
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Swaps and Notes
- Octopus: If using fresh octopus, the initial simmering until tender is crucial. If using pre-cooked octopus (often found vacuum-sealed in specialty stores), simply slice it and add it to the pan as directed in step 4.
- Chilies: Adjust the quantity of fresh chilies or red pepper flakes to your preferred spice level. For a milder dish, use less chili or a mild variety. For more heat, add more or choose a hotter chili.
- White Wine: A dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino works best. If you prefer not to use wine, you can substitute with fish stock or a splash of lemon juice and a bit of water for acidity.
- Tomatoes: Cherry tomatoes are ideal for their sweetness and quick cooking, bursting beautifully in the pan. Larger tomatoes can be diced, but cooking time might vary.
- Pasta: While spaghetti is a classic choice for this sauce, other long pasta shapes like linguine or bucatini would also be excellent.
- Fresh Herbs: Fresh parsley is key for garnish, adding a bright, fresh finish. Don’t skip it!
Instructions:
- Cook the Spaghetti: Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente (firm to the bite). Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the spaghetti and set aside.
- Prepare the Octopus: If you are using fresh octopus, place it in a large pot of water and bring it to a boil. Reduce the heat and simmer the octopus for approximately 30-40 minutes, or until it is tender when pierced with a fork. Once cooked, remove it from the water, let it cool slightly, and then cut it into small, bite-sized pieces. If you are using pre-cooked octopus, simply slice it into bite-sized pieces.
- Sauté Garlic and Chili: In a large skillet or deep pan, heat the olive oil over medium heat. Add the minced garlicand sliced fresh chilies (or red pepper flakes). Sauté for 1-2 minutes, stirring, until fragrant and lightly golden, being careful not to burn the garlic.
- Cook the Octopus & Tomatoes: Add the sliced octopus to the pan and sauté for 3-4 minutes until it’s lightly browned and heated through. Add the halved cherry tomatoes to the skillet and cook for an additional 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
- Deglaze with Wine: Pour in the dry white wine. Cook for 2-3 minutes, stirring, until the wine reduces slightly and the flavors begin to meld together. Season with salt and pepper to taste.
- Combine with Pasta: Add the cooked spaghetti to the skillet with the octopus and tomatoes. Gently toss to combine, allowing the spaghetti to get coated with the sauce. If the sauce seems too dry or needs to cling better, add a tablespoon or two of the reserved pasta water, stirring until you reach the desired consistency.
- Garnish and Serve: Remove the pan from the heat. Garnish generously with fresh chopped parsley. Serve immediately with lemon wedges on the side for a bright, zesty finish if desired.
Tips:
- Octopus Cooking: For extra tender octopus, some traditional methods involve slowly simmering it with a wine cork (a traditional belief) or gently cooking it longer than specified until it reaches your desired tenderness. Test it with a fork.
- Spice Level: Adjust the amount of chili based on your preferred heat level. For a milder dish, use fewer chilies or choose a less potent variety.
- Wine Substitute: If you don’t have dry white wine, you can substitute it with fish stock or a splash of lemon juice mixed with a bit of water for acidity.
- Resting Pasta Water: Always reserve some pasta water! It’s a miracle ingredient that helps sauces emulsify and cling to the pasta perfectly.
Serving Suggestions and Pairings
This Spaghetti with Octopus, Cherry Tomatoes & Chili is a complete, satisfying meal that truly brings the Mediterranean to your table.
- Crusty Bread: Serve with warm, crusty bread for soaking up the delicious sauce.
- Simple Salad: A light, crisp green salad with a lemon-herb vinaigrette would make a refreshing side.
- Wine Pairing: A crisp, dry white wine like a Vermentino, Assyrtiko, or a light-bodied Sauvignon Blanc would be ideal.
- Mediterranean-Inspired Meal: To expand on the theme, consider serving with olives, feta cheese, or a simple grilled vegetable appetizer.
- Other Italian Favorites: If you appreciate classic Italian flavors, this dish shares a spirit with my Classic Spaghetti Recipe with Homemade Sauce for another satisfying pasta night.
Storage and Leftover Tips
This Spaghetti with Octopus, Cherry Tomatoes & Chili is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth to loosen the sauce. Be careful not to overcook the octopus when reheating, as it can become rubbery.
More Recipes You Will Love
If you appreciate flavorful, comforting, and hearty main dishes, you’ll surely love these other fantastic recipes from Chef Maniac:
- For a fantastic one-pan dinner, my Mexican Chicken and Rice Casserole is always a hit.
- If you’re looking for a quick and flavorful dinner that comes together in one pan, try my Tomato Skillet with Okra and Sausage.
- For a cozy, crowd-pleasing Southern dish, my Cajun Chicken Sausage Gumbo is pure soul food.
- If you need a convenient way to feed a crowd with something cheesy and delicious, these Sheet Pan Quesadillas are incredibly efficient.
This Spaghetti with Octopus, Cherry Tomatoes & Chili truly brings the Mediterranean to your table with its vibrant flavors and satisfying texture. It’s a testament to how simple ingredients can create a truly memorable culinary experience. Give it a try, and enjoy a delicious journey to the coast! Bon appétit!
What’s your favorite seafood to pair with pasta? Share your ideas in the comments below!
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