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Ingredients (4 servings): 1 package Paccheri Rigati
  • 1 octopus (cleaned and prepared for cooking)
  • 200 ml ή 1 package tomato juice
  • 1 teaspoon thyme honey
  • 12 glass of red, dry wine
  • 4 large onions
  • 3 tablespoons olive oil
  • 1 teaspoon coarse salt
  • 1 tablespoon tomato paste
  • 200-300 ml vegetable stock or one vegetable stock cube dissolved in 200-300ml water
Execution: Chop the onions into thin slices and separate the octopus limbs from the head. In a deep pot, heat the olive oil with the coarse salt over medium heat. Add the onions and lower the heat, so that the onions caramelize as much as possible. If needed, help the caramelization by adding 2 tablespoons of water. This process will last for about 12-15 minutes. Then fry the tomato paste for two minutes, add the octopus with the honey and stir well. Pour the wine, let the alcohol evaporate, add the tomato juice and add as much vegetable stock as needed to cover the octopus. Lower the heat to the minimum and close/wrap the pot well using aluminium foil. Let it cook for about 1 hour, until the octopus is tender and cooked. Try to see if it is ready and adjust the salt if needed; add the pasta to cook with the octopus according to the time indicated on the package. Add some more stock, if needed. Serve with pepper.