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Pasta alla Luciana: Neapolitan Baby Octopus Pasta

Pasta alla Luciana is a beloved classic from Naples, showcasing the vibrant flavors of the Mediterranean. This dish features tender baby octopus simmered in a rich tomato sauce, complemented by briny black olives and capers. The combination of these ingredients creates a delightful harmony that transports you to the coastal streets of Naples with each bite. Traditionally enjoyed with rigatoni, the pasta absorbs the luscious sauce, making it a perfect meal for family gatherings or special occasions. Pair this dish with a crisp dry white wine to enhance the oceanic flavors and add a refreshing contrast.

Time to complete

Prep

15min

Cook

1h 10min

Wait

0 minutes

Total

1h 25min

Ingredients (Makes 4 portions)

Seafood

  • 500 grams baby octopus (1 lb)

Sauce Base

  • 2 cloves garlic, diced
  • 250 grams cherry tomatoes, halved (0.55 lb)
  • 1 small can peeled tomatoes

Condiments

  • 25 pitted black olives
  • 2 tbsp capers, rinsed

Pasta

  • 400 grams large rigatoni (0.88 lb)

Garnish

  • fresh parsley, chopped

Fats

  • extra virgin olive oil, as needed

Seasoning

  • salt, to taste
  • pepper, to taste
Nutrition Information (per 100g)
  • Calories: 150
  • Fat: 5
  • Protein: 10
  • Carbohydrates: 18
  • Fiber: 2
Directions

Prepare the Tomato Base

  • 1. In a large bowl, crush the peeled tomatoes with your hands or a masher and set aside.

Sauté the Base

  • 2. Heat a generous amount of extra virgin olive oil in a large pan over medium-high heat.

Add Aromatics

  • 3. Add the diced garlic to the pan and sauté until fragrant and glossy.

Cook the Octopus

  • 4. Add the baby octopus to the pan, cover with a lid, and cook for 10 minutes, stirring occasionally.

Incorporate the Tomatoes

  • 5. Stir in the halved cherry tomatoes, cover, and cook for an additional 5 minutes.

Simmer the Sauce

  • 6. Add the crushed peeled tomatoes to the pan and simmer the sauce for 1 hour, stirring occasionally.

Finish the Sauce

  • 7. After 10 minutes of simmering, cover and continue to cook for another 20 minutes until the octopus is tender.

Cook the Pasta

  • 8. Meanwhile, bring a large pot of water to a boil, adding a generous amount of rock salt.

Combine Ingredients

  • 9. Once the water is boiling, cook the rigatoni according to package instructions until al dente.

Final Assembly

  • 10. Remove the lid from the sauce, mix in the capers, black olives, parsley, salt, and pepper.

Toss the Pasta

  • 11. Combine the cooked rigatoni with the sauce, tossing well to coat each piece of pasta.
Cookix's Secrets

Cooking Tips

  • Ensure the baby octopus is cleaned thoroughly before cooking.

Flavor Enhancements

  • Add a pinch of red pepper flakes for a spicy kick.

Healthier Options

  • Use whole grain rigatoni for added fiber.

Ingredient Swaps

  • Substitute baby octopus with calamari or shrimp for a different flavor.

Serving Tips

  • Serve immediately after mixing with the sauce for the best flavor and texture.