Pasta with Octopus and Zucchini
Dive into the taste of the sea with our **pasta with octopus and zucchini**! A first course that celebrates the Mediterranean diet, perfect for those looking for a **lactose-free, egg-free, nut-free, and soy-free** option. With this **octopus pasta recipe**, preparing a fragrant and flavorful seafood sauce will be child's play. Find out now how to bring an explosion of taste to the table!
Dietary Information
Servings:
- 1
To prepare the pasta with octopus and zucchini, first take care of cleaning the octopus: remove the beak by pushing it outwards 1, then separate the well-cleaned head from the rest of the body 2 and cut it into pieces. Eliminate the part with the eyes and divide the tentacles, separating them with a knife 3.
- 2
Then also reduce these to pieces of a couple of cm 4. In a saucepan, pour a drizzle of oil, 3-4 parsley stems, a chili pepper divided in half and a clove of garlic in its skin 5. Let it flavor, then add the octopus in pieces 6.
- 3
Raise the heat and cook until it has changed color, then deglaze with white wine 7 and let it evaporate completely. Cover with a lid 8 and cook over low heat for 40 minutes. Then remove the garlic and parsley stems 9.
- 4
Meanwhile, also prepare the zucchini: wash them well and trim them 10, then cut them into rounds 11. In a pan, pour a drizzle of oil and a crushed clove of garlic. Heat and pour in the zucchini 12.
- 5
Sauté the zucchini for about ten minutes until they are well browned. Then remove the clove of garlic 13. Transfer the octopus into the pan 14 and finish cooking until you get a thick sauce 15.
- 6
Meanwhile, cook the spaghetti in boiling salted water 16. Drain them al dente and transfer them directly into the pan with the sauce, together with a ladle of pasta cooking water 17. Add the lemon zest 18.
- 7
Also add the chopped parsley 19, a drizzle of oil and sauté everything well. Plate, garnish with grated lemon zest 20 and serve your pasta with octopus and zucchini 21!
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