Mediterranean Octopus & Whole Wheat Pasta
Tender pan-seared octopus paired with al dente whole wheat pasta, tossed in a vibrant Mediterranean sauce of juicy cherry tomatoes, briny Kalamata olives, garlic, and fresh basil.
Ingredients
- Pasta64 g
- Cherry Tomatoes159 g
- Garlic2 clove
- Red Pepper Flakes0.5 tsp
- Olive Oil16 ml
- Lemon0.5 piece
- Salt1 pinch
- Pepper1 pinch
- Octopus190 g
- Kalamata Olives21 g
- Basil11 g
Instructions
- 1Step 1
Step 1: Bring a small pot of salted water to a boil. Add pasta and cook according to package directions until al dente (about 8-10 minutes). Drain, reserving 2 tablespoons of pasta water.
- 2Step 2
Step 2: While pasta cooks, pat pre-cooked octopus dry. Heat 1 tbsp (15 ml) olive oil in a non-stick pan over medium-high heat. Sear octopus for 2-3 minutes per side until lightly browned and heated through. Remove from pan and slice if desired.
- 3Step 3
Step 3: In the same pan, add remaining 1 tsp (5 ml) olive oil, minced garlic, and red pepper flakes. Sauté for 30 seconds until fragrant. Add halved cherry tomatoes and Kalamata olives. Cook for 3-4 minutes, gently crushing some tomatoes to release juices.
- 4Step 4
Step 4: Stir in the drained pasta, reserved pasta water, fresh basil, and lemon juice. Toss to combine. Add the seared octopus to the pasta. Season with salt and pepper to taste.
- 5Step 5
Step 5: Serve immediately.
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