Cold Octopus Pasta
Volume 1 · Pasta Perfetto
Category: Primi piatti — Summer cold pasta
| Amount | Ingredient |
|---|---|
| Gigli or short pasta | 320 g (11 oz) |
| Cleaned octopus | 500 g (1 lb) |
| Cherry tomatoes | 200 g (7 oz) |
| Arugula | 30 g (1 cup) |
| Fresh basil | a handful |
| Extra-virgin olive oil | to taste |
| Salt | to taste |
Servings: 4
Difficulty: Medium
Prep Time: 10 min
Cook Time: 30 min + cooling
Total Time: ~1 hr
Instructions
- Cook the octopus — Place the cleaned octopus in a covered pot over medium-low heat (no added water). Cook for 20–30 minutes — the octopus cooks in its own juices. Let it cool completely in the covered pot.
- Cook the pasta — Boil the pasta in salted water until al dente. Drain, drizzle with olive oil, and let cool to room temperature.
- Prepare the octopus — Cut the cooled octopus into bite-sized pieces.
- Assemble the salad — In a large bowl, combine the cooled pasta, octopus pieces, halved cherry tomatoes, arugula, and torn basil leaves.
- Season and serve — Drizzle with olive oil, season with salt, and toss gently. Serve at room temperature or chilled.
Notes
- The "dry" cooking method for octopus concentrates its flavour — no additional water or broth is needed.
- For best results, allow the assembled pasta to rest 15–20 minutes before serving so the flavours meld.
Related Recipes
- Octopus Genovese (#215)
- Pasta Swordfish Fava Beans (#111)
- Pasta Tuna Peas (#175)
- Cold Pasta Salad (#230)
- Cold Pasta Ricotta Avocado (#101)
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.