Octopus with pasta


Classic, delicious, favorite, traditional dish, which we find in fasting more, or on Shrove Monday. Accompanied by a glass of good wine, you turn it from a simple dish into a delicious meal.


  • 1 octopus around the kilo
  • 2 dried onions, finely chopped
  • Or crushed tomato
  • Or cut macaroni
  • Or chopped parsley
  • ½ κ γ πελτέ
  • ¼ κ γ cinnamon
  • 4-5 grains of allspice
  • 2 bay leaves
  • Or white wine
  • Or olive oil
  • Salt Pepper


  1. We start with our octopus. We wash it well, remove its tooth and turn the hood to clean its inside. Then cut it into pieces.
  2. In a casserole, heat the olive oil and sauté our onions and then the pulp by rubbing it on the bottom of the pot. Then add our octopus, sauté it until it changes color. Then quench with wine, let the alcohol go, add our spices, tomato and hot water. Cover the pot and let it simmer until our octopus is soft enough.
  3. Then when it boils, add our chopped pasta, and add as much water as needed to boil and "drink" the zoumaki our pasta.
  4. Season with salt and pepper to correct the taste. Serve with plenty of freshly ground pepper
  • If you want, add more tomatoes and pulp. Personally, I generally prefer my seafood with a relatively little sauce so that they do not lose their discreet and delicate taste, and so that they do not become "heavy".
  • When you throw your pasta, it should have enough zoumaki inside so that it boils and does not stick or get muddy.

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