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Braised octopus with ditali lisci pasta

Preparation time: 15 minutes

Cooking time: 50 minutes

Difficulty: 4/10

Serves: 6


  • 1 octopus (weight 1 to 1.1 / 2 kg)
  • 1 package lightly concentrated tomato juice KYKNOS
  • 1 tablespoon tomato pulp KYKNOS
  • 1/2 a cup of red or rosé wine
  • 1-2 medium onions (coarsely chopped)
  • 2 cloves garlic (chopped)
  • Fresh parsley (optional)
  • 1 pinch of cinnamon
  • 1 pinch of allspice
  • 500 gr. ditali lisci macaroni
  • Salt
  • Freshly ground pepper
  • Olive oil

Cooking Instructions

Wash the octopus, clean it and put it in a wide pot with a little water. Once the water has evaporated, we "extinguish" with the wine. Add the cinnamon and allspice and let it cook for about 10-15 minutes. Drain the octopus and cut it into large pieces. Keep the juice of the food aside. In the same pot, pour olive oil and sauté the onion and garlic. Add the tomato juice and the pulp (dissolved in a little water). Season with salt and pepper and add the chopped octopus. Cook over medium heat until the octopus is soft. Ten to twelve minutes (depending on the instructions of the pasta) before the end of cooking, put the pasta in the pot. If necessary, add extra hot water. The food should not be dry, it should be left with a little sauce. Serve, sprinkling with extra pepper and chopped parsley, if desired.