Name: Scialatielli with Stewed Octopus
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 pound (455 g) dried scialatielli; 2 fresh plum or Roma tomatoes, seeded and chopped; 1 tablespoon chopped oregano; 2 cups (110 g) thinly sliced onions (about 2 medium onions); 1 tablespoon plus 1 teaspoon chopped fresh oregano; 2 tablespoons chopped fresh basil; 3 tablespoons chopped pitted black olives; ¼ cup (60 ml) extra-virgin olive oil; 4 cloves garlic, very thinly sliced; 2 pounds (910 g) cleaned octopus tentacles; 1 recipe Stewed Octopus Sauce; 1 teaspoon crushed red pepper; 2 tablespoons capers, rinsed if salted; Kosher salt; 2 anchovy fillets, well rinsed and chopped; ½ cup (25 g) chopped fresh flat-leaf parsley; ⅓ cup (75 ml) dry white wine; Pinch kosher salt; 2¼ cups (545 g) canned whole peeled tomatoes, with their juice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Peace, Love, and Pasta

By Scott Conant

Published 2021

About

This is one of my favorite ways to eat octopus: braised in sauce, so that it releases a ton of flavor (and a beautiful purplish color) into the sauce as it cooks, which becomes deliciously concentrated as it reduces. (If you have any leftover after making the pasta, I highly recommend grabbing some crusty bread to sop it up, or making a little stewed octopus bruschetta for a snack.) Scialatielli is a pasta from Sorrento that is distinctive because of the inclusion of milk (and sometimes som