Tomato Octopus Spaghetti with Bocconcini & Cherry Tomatoes
🍽️ Serves: 2–3
⏱️ Total Time: 45–50 minutes
🧾 Ingredients:
8 oz spaghetti
2 tbsp olive oil
2 garlic cloves, minced
1/2 tsp red pepper flakes (optional)
1/2 cup dry white wine
1 1/2 cups tomato marinara sauce (homemade or good-quality jarred)
8–10 oz cooked octopus tentacles (sliced if large, or left whole if small and tender)
1 cup cherry tomatoes, halved
1/2 cup mozzarella bocconcini (mini mozzarella balls)
Salt and pepper, to taste
Fresh parsley, chopped
Lemon zest or juice, optional for brightness
🍳 Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1/2 cup pasta water, then drain.
Prepare the sauce:
Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant. Add white wine and let it reduce for 2 minutes.
Add sauce & octopus:
Stir in marinara sauce and bring to a gentle simmer. Add the octopus tentacles and cherry tomatoes. Let everything simmer together for 5–7 minutes to heat through and meld flavors.
Combine with pasta:
Add the cooked spaghetti to the skillet, tossing to coat. Use reserved pasta water a splash at a time if needed to loosen the sauce.
Finish & garnish:
Season with salt, pepper, and a touch of lemon juice or zest if using. Gently stir in bocconcini just before serving so they’re slightly melty but still hold their shape.
Serve:
Plate in a swirl, with tentacles poking through for visual flair. Sprinkle with fresh parsley and serve warm.
Let me know if you’d like a version with squid ink pasta or a spicier arrabbiata-style sauce!