Spaghetti with Pulpo, cooked quickly
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
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.
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:
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.
Spaghetti with Pulpo recipe, in the article I show you the simple Mediterranean cuisine. Have fun and good luck!
Ingredients for the sauce
|400||g||tomatoes (from the can)|
|1||tsp||brown cane sugar|
|80||ml||dry white wine|
|1||tsp||thyme (or majoram)|
|300||g||pulpo (I use cooked squid)|
|200-250||g||spaghetti (they are also available gluten-free!)|
|2||tbs||Salt (I use rock salt or Himalayan salt)|
Addition according to taste
|50||g||parmesan (finely grated or shaved with a peeler)|
|1||tbs||chopped fresh herbs (basil, thyme, marjoram, parsley…)|
Finely dice the peeled garlic and sauté for about 4 minutes until lightly coloured.
Use a large can of tomatoes.
Cut tomatoes suitably chunky.
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.
Remove the pre-cooked octopus from the packaging and get ready.
Cut the pulpo into nice pieces.
Fry the octopus pieces briefly in the pan. No longer than 3-4 minutes, otherwise the pieces will become too firm.
Cook the spaghetti in a large pot until al dente, drain, drain well.
Toss the spaghetti in the tomato sauce then add the pulpo.
Fold the pulpo well into the spaghetti.
Serve the pasta dish on the warmed plate. Enjoy your meal!
I show you how to prepare diced tomatoes from fresh tomatoes here:
4. Calories (kcal.) and nutritional values
5. More cooking tips
Comments, Cooking Questions and Answers
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