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Octopus with tomato sauce and olives

by Ada Parisi
5 min read
Polpo al sugo di pomodoro e olive

Octopus with tomato sauce and olives, complete with fresh basil. A very simple dish, summer flavor and unique taste: preparing it solve first and second course. Because you can make spaghetti with the sauce and serve as a second octopus, maybe enriching the pot with a potato salad and Mint scent irresistible. As you know, the Octopus is one of the fish with the least amount of waste (as soon as the 5%). In addition, has very few calories and an outstanding taste, Obviously if fresh and true. I love him a lot too all’SALAD WITH POTATOES AND PARSLEY. And have a look at all my RECIPES WITH THE OCTOPUS.

To prepare the octopus with tomato sauce and olives, first bake it for 30 minutes in water flavored with carrot, celery and Bay leaves. Then I do it cool in its water and cut into pieces; then the rosolo in extra virgin olive oil, garlic and chilli. I add a little’ of white wine, the tomato sauce, Basil and olives. Another 30 minutes of gentle cooking fire, until the tomato sauce is not restricted and well seasoned, and ready.

I advise you to cook the octopus in tomato sauce in a crock pot or cast iron, because the taste is really different. If you want to serve it as a main dish you might also think about a couscous or accompanying polenta, yellow or white corn, to capture all the gravy. If you love pasta with octopus. I suggest you try too SPAGHETTI WITH TOMATO SAUCE’ OCTOPUS FAST IN RED, the RIGATONI WITH SAUCE’ OCTOPUS IN WHITE, LEMON AND PISTACHIOS and the RISTOTTO THE OCTOPUS. The Octopus be with you! Have a good day!


Polpo al sugo di pomodoro e olive


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


1 kg of Octopus

a bay leaf

a piece of celery

half carrot

a clove of garlic

a chili pepper

750 ml of tomato puree

Salt, to taste

extra virgin olive oil, to taste

fresh basil, to taste

black olives and/or green, to taste


To prepare the octopus with tomato sauce and olives, put plenty of water in a large pot, Add the celery and carrot peeled and bay leaf. When the water is boiling, Dip the Octopus for three times, holding it by the head: in this way the tentacles get frizzy to perfection. Boil the octopus for 30 minutes and let it cool completely in the cooking water.

When the Octopus will be cold, cut the tentacles and heads into small pieces.

Put into a casserole (preferably earthenware or cast-iron) a little extra virgin olive oil, add the garlic and chilli and, when the garlic is unseated, the Octopus: Sauté for a few minutes and add the tomato sauce and Basil. Add salt and cook covered for 20 minutes. At this point, Add the olives, and taste the sauce to check the flavor. Possibly add salt and continue cooking for 10 minutes without the lid. When the sauce will be well reduced, turn off the heat.

Serve the Octopus with its sauce and abundant homemade bread, or a cous cous, white rice or polenta, and Bon Appetit!

MATCHING: We propose a new Sicilian wine pairings. "Grillo di Mare" is a white sparkling, belonging to the Igp Sicilian Lands, product to 100% with Grillo grapes from the Winery Fazio, in Erice (province of Trapani). A delicate wine, with aromas of white flowers and exotic fruits; delicate flavor that doesn't overpower the flavor of the tomato and Octopus, but accompanies them, Thanks to a very slight degree of alcohol (11,5% ABV.) and its velvety bubbles. We suggest serving it cool, around seven degrees of temperature.

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