Spaghetti alla Luciana

Name: Spaghetti alla Luciana
Prep time: 40 min
Cook time: 140 min
Total time: 180 min
Yield: 4
Ingredients: Baby octopuses 4.4 lbs; Spaghetti Quadrati pasta thick 11.3 oz; Peeled tomatoes 8 ½ cups; Garlic 1 clove; Hot peppers 2; White wine 1.4 oz; Black olives pitted 1.8 oz; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste

728.3

Calories per serving

Energy Kcal 728.3
Carbohydrates g 83.7
of which sugars g 23.8
Protein g 54.7
Fats g 20.5
of which saturated fat g 4
Fiber g 270
Cholesterol mg 7.2
Sodium mg 703

Difficulty: Easy
Prep time: 40 min
Cook time: 2 h 20 min
Serving: 4 persone
Cost: High

PRESENTATION

Spaghetti alla Luciana is a first course from Campania, specifically from the city of Naples. From the maritime tradition, this dish gathers all Mediterranean flavors in a truly delicious sauce! The baby octopuses will release all their flavor and will be very tender thanks to a long cooking time. By using canned tomatoes, you will get a rustic and hearty sauce, enriched by black olives and parsley. This recipe originally comes from reusing the sauce of Polpo alla luciana, so by preparing it you can bring to the table a second course, as well as a first course, using the sauce to dress the pasta. We've opted for square spaghetti, which with their thickness perfectly absorb the condiment.
Prepare this recipe as well, we are sure you will make it often due to its simplicity and unique taste!

Discover other recipes with octopus:

Spaghetti with octopus sauce
Spaghetti with bell pepper cream and octopus
Drunken octopus
Greek octopus
Stewed octopus

INGREDIENTS: Baby octopuses 4.4 lbs (1.5 kg); Spaghetti Quadrati pasta 11.3 oz (320 g) - thick; Peeled tomatoes 8 ½ cups (2 l); Garlic 1 clove; Hot peppers 2; White wine 1.4 oz (40 g); Black olives 1.8 oz (50 g) - pitted; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Spaghetti alla Luciana

To prepare Spaghetti alla Luciana, start by cleaning the baby octopuses. Quickly rinse them under water 1. Now thoroughly clean the inside of the head 2 and remove the beak in the middle of the tentacles 3.

Also remove the eye parts 4, wash well under water 5 and continue in this way for the others. Move on to the sauté. Chop the chili pepper 6, removing the seeds for a less spicy effect. Peel and crush a garlic clove.

Now in a large pan with high sides, pour a drizzle of oil; add the garlic clove and the chopped chili pepper 7. Let it sauté over low heat for a few minutes, then add the baby octopuses and increase the heat. Let them brown for a few minutes, then deglaze with white wine 8. As soon as the alcohol has evaporated, add the crushed tomatoes with a fork 9.

Let it cook uncovered for 2 hours over low heat 10, until the sauce has thickened and the baby octopuses are tender 11. Cook the spaghetti in plenty of salted boiling water 12.

In the meantime, finely chop the parsley 13, add the olives to the sauce 14 and also add a ladle of pasta cooking water and adjust the salt 15.

When the spaghetti is al dente, drain it 16 and transfer it directly to the pan with the sauce. Add the chopped parsley 17 and toss, adding another ladle of pasta cooking water if needed. Plate and serve your Spaghetti alla Luciana.

How to store

You can store the sauce in the refrigerator for a day. Instead, we recommend serving the pasta immediately.

Tips

In addition to olives, at the end of cooking, you can add previously desalted capers.

Olives are added only at the end so as not to overshadow the fish's flavor, but if you prefer, you can add them at the beginning.

You can also use musky octopus instead of baby octopuses, always checking the cooking, which varies in both cases depending on the size.

For the translation of some texts, artificial intelligence tools may have been used.