Tuesday, June 23, 2015


Small octopuses or a bigger one (about 1 kilo) fresh or frozen
1/3 cup of olive oil
1 medium onion, finely chopped
1 clove  garlic, finely chopped
3-4 ripe fresh tomatoes or 1 can (500 grams) of tomatoes with juice
1 tablespoon tomato paste
Salt (optional) and freshly ground blackpepper
1 cup of red dry wine
2 cups water
2 bay leaves
1 sprig fresh rosemary (optional)
850 ml (31/2 cups) water

1 packet of ditali pasta (500 grams)

The octopus must be very carefully washed and dried, and the beak removed.See how to  clean octopus an octopus here.
 Put the saucepan on the heat until it is hot and add the octopus.  Mix until it sweats out a pinkish liquid.  Keep an eye on it mixing every now and then and cook it in its juices until that liquid has evaporated.
Remove the octopus and cut it into smaller pieces about 3 or 4 cm. long.
Add oil to the pan as well as the onion  and garlic and saute until translucent scraping the pot to clean what’s left from the octopus.
Add wine and stir until alcohol evaporates.
Meantime, blend tomatoes in a food processor together with the tomato paste and add to the octopus, as well as pepper, bay leaves and rosemary and 2 cups of water.
Bring to a boil, reduce heat, and simmer for 1 hour. Remove bay leaves after ten minutes of cooking.
When the octopus is cooked, add more water and bring to a boil.  Cook the pasta in the sauce stirring from time to time, taste and add salt, if necessary.  (I do not add any salt).
Serve with Greek feta cheese.
Second way to cook it is after the cooking procedure, preheat oven at 180 degrees C, transfer octopus with sauce into a Pyrex or baking pan and add some hot water and cook pasta in the oven for about 20 minutes, mixing a couple of times.
Grate myzithra cheese on top.

For a Lenten dish, do not add the cheese.