Spaghetti with Pulpo, cooked quickly

Name: Spaghetti Pulpo Recipe Top 3*** | Thomas Sixt Foodblog
Prep time: 8 min
Cook time: 29 min
Total time: 53 min
Yield: 2
Ingredients: tomatoes 400 g; brown cane sugar 1 tsp; Salt 1/2 tsp; Pepper 4 pinches; Garlic cloves 5 pc; oliv oil 2 tbs; dry white wine 80 ml; thyme 1 tsp; pulpo 300 g; oliv oil 1 tbs; spaghetti 200-250 g; Salt 2 tbs; oliv oil 1 tbs; parmesan 50 g; chopped fresh herbs 1 tbs

Spaghetti with pulpo — Spaghetti with Pulpo recipe picture

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

My recipe Spaghetti Pulpo brings holiday cuisine to your table. Mediterranean pasta with a seafood ingredient, squid, is simple and quick on the plate. The Italian mama would call this dish “al sugo di polpo”.

Already cooked octopus from the Spanish shop of your choice or the well-stocked supermarket makes the preparation so nimble and sure to succeed.

The dish lets us stay slim and gives sunny beach feelings. Just try it out and experience it. I wish you good luck!

Table of Contents

1. Prepare the spaghetti sauce
2. Cooking spaghetti properly
3. Recipe spaghetti with pulpo
4. Calories (kcal.) and nutritional values
5. More cooking tips

1. Prepare the spaghetti sauce

Close-up of spaghetti with tomato sauce and pulpo — Spaghetti in tomato sauce with pulpo looks so delicious!

Cooking tomato sauce with seafood is quick: I prepare the base without onions, but use garlic, carefully browned in olive oil. You can find some tips on frying garlic in Spaghetti aglio e olio.

Quickly deglaze the mixture with dry white wine and add the tomatoes. Season with salt, pepper, sugar and herbs. Allow the sauce to simmer gently for about 10 minutes to add pleasure to the plate.

You can use fresh tomatoes: Stew small tomatoes in the oven with sugar, salt and oil beforehand, see the recipe tomato sauce from fresh tomatoes, or use canned tomatoes.

Our pulpo comes ready-made from the refrigerated section of the Spanish supermarket. We save ourselves the trouble of cooking, because our squid is already ready, tender and crumbly.

Cooked octopus — Cooked squid for further use in the kitchen

Pulpo brings a new highlight to the spaghetti plate!
Says Chef Thomas Sixt

I sautéed the squid very briefly in the pan before it went onto the plate:

Octopus in the pan — Tender cooked squid cut into pieces and lightly fried in the pan.

The basic sauce is so simple:

Finely dice one clove of garlic.
Carefully fry the garlic cubes in two tablespoons of olive oil until light brown.
Deglaze with about 70-90 ml dry white wine.
Add the tomatoes.
Let the tomato sauce simmer for 15-20 minutes.
Don’t forget to season, a little sugar is good for the sauce!

2. Cooking spaghetti properly

My mantra: “The sauce is waiting for the spaghetti!” What does that mean: First cook the sauce and the additions, then add the spaghetti to the boiling water.

I use a lot of salt: I take 2-3 tablespoons of salt per 5 litres of water to give the spaghetti flavour. Unfortunately, seasoning weakly salted pasta does not usually work!

2-3 tbsp. salt to 5 litres of water! Pasta water must taste like seawater.
Ingredients Tip from Chef Thomas Sixt

I even always add olive oil because, in my view, it doesn’t harm the taste and the spaghetti sticks together less.

3. Recipe spaghetti with pulpo

Here are my instructions for a successful Mediterranean pasta. Feel free to leave me a comment or kitchen gossip at the bottom of the page.

Spaghetti with Pulpo

Instructions with tips from cooking professional Thomas Sixt.

Servings 2

Calories 688

Preparation Time 8 Min.

Cook Time 29 Min.

Total Time 53 Min.

Spaghetti with Pulpo recipe, in the article I show you the simple Mediterranean cuisine. Have fun and good luck!

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Ingredients

Ingredients for the sauce
400	g	tomatoes (from the can)
1	tsp	brown cane sugar
1/2	tsp	Salt
4	pinches	Pepper
5	pc	Garlic cloves
2	tbs	oliv oil
80	ml	dry white wine
1	tsp	thyme (or majoram)
Preparation octopus
300	g	pulpo (I use cooked squid)
1	tbs	oliv oil
Spaghetti
200-250	g	spaghetti (they are also available gluten-free!)
2	tbs	Salt (I use rock salt or Himalayan salt)
1	tbs	oliv oil
Addition according to taste
50	g	parmesan (finely grated or shaved with a peeler)
1	tbs	chopped fresh herbs (basil, thyme, marjoram, parsley…)

Instruction

Preparation step 1

Finely dice the peeled garlic and sauté for about 4 minutes until lightly coloured.

Preparation step 2

Use a large can of tomatoes.

Preparation step 3

Cut tomatoes suitably chunky.

Preparation step 4

Deglaze the garlic in the pan with the white wine, add the tomatoes and bring to the boil. Season the sauce with salt, pepper, sugar and herbs to taste.

Preparation step 5