Spaghetti with Baby Octopus in Tomato Sauce | Southern Italian Classic

Tender baby octopus simmered in a rich tomato sauce with black olives and capers — a seafood pasta that brings the flavors of the Mediterranean straight to your plate.

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About This Dish

This Southern Italian classic is deeply rooted in coastal traditions. Baby octopus, slowly cooked in tomato sauce with black olives and capers, creates a savory, briny base that pairs beautifully with spaghetti. It’s a true taste of the Mediterranean, often enjoyed in seaside trattorias from Naples to Sicily.

Ingredients (Serves 2)

Spaghetti:	220 g (≈ 8 oz)
Baby Octopus:	300 g (≈ 10 oz), cleaned
Tomato Passata:	200 g (≈ ¾ cup)
Black Olives:	6–8, pitted
Capers:	1 tbsp, rinsed
Garlic:	1 clove
Olive Oil:	2 tbsp
Chili (optional):	1 small
Fresh Parsley:	To garnish
Salt:	To taste

How to Make It

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

Step 1: Clean baby octopus thoroughly, removing beak and ink sac. Pat dry.
Step 2: In a wide pan, heat olive oil over medium heat. Add garlic and chili (optional) and sauté until golden, then remove garlic.
Step 3: Add baby octopus and sear for 3–4 minutes until they start to curl. Pour in tomato passata, stir, and simmer on low for 20 minutes.
Step 4: Add olives and capers during the last 5 minutes of cooking. Taste and adjust seasoning with salt if needed.
Step 5: Cook spaghetti al dente in salted water. Reserve some pasta water.
Step 6: Toss pasta in the octopus sauce with a splash of pasta water. Garnish with chopped parsley and serve immediately.

Tucci’s Tips

Cook octopus slowly — rushing will make it tough.

Add chili for a gentle heat, but keep it balanced.

Finish pasta in the sauce for a richer, more cohesive flavor.

Variations

Wine Lovers: Add a splash of white wine before the tomato for depth.
Extra Briny: Toss in a few anchovies for a bold Southern twist.
Pasta Swap: Use linguine or paccheri for an authentic regional feel.

Did You Know?

Historical Fact: Baby octopus dishes have long been a staple in Southern Italian cuisine, particularly in Naples and along the Amalfi Coast, where fishermen brought home the day’s catch for hearty family meals.

Fun Fact: In Naples, octopus sauces are often paired with long pasta like spaghetti for Sunday lunch, accompanied by crusty bread to mop up the sauce.

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Storage & Thank You

Store leftover sauce in an airtight container in the fridge for up to 2 days.

Can it be frozen? Yes — freeze the sauce without pasta for up to 1 month.

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