Octopus with Pasta (Htapodi me Kofto Makaronaki)

[Updated 18/03/2025]

This dish brings the flavors of the Greek islands straight to your plate. Tender octopus in a rich tomato sauce, paired with small pasta, makes for a simple yet impressive meal—perfect for dreaming of summer!

Ingredients

• 500g frozen octopus (pre-cut if available)
• 1 onion, sliced
• 2-3 tomatoes, grated or chopped
• Juice of 1 lemon (or 30ml dry white wine)
• 250g small pasta (kofto makaronaki or orzo)
• 2 bay leaves
• Salt & pepper (black and white)
• 3 tbsp olive oil
• 2 cups of water (~500ml) 

Instructions

1. Heat olive oil in a pot over medium heat. Sauté the onion for 2-3 minutes.
2. Add the octopus and cook for another 2-3 minutes. Season with salt, black pepper, and white pepper.
3. Stop frying by adding the lemon juice (or wine).
4. Stir in the tomatoes, bay leaves, and water. Cover and cook in a pressure cooker for 15 minutes, or if you don’t have one, simmer gently in a covered pot for 45–60 minutes until the octopus is tender.
5. Once done, uncover and add the pasta along with a pinch of salt (adjust to taste). Reduce the heat and cook according to the pasta’s package instructions, stirring frequently.
6. Remove from heat once the pasta is done. The dish should have a rich, saucy consistency—avoid letting it dry out.

Serving Tips & Variations

Serve with crusty bread and a glass of white wine. For extra depth, add a pinch of cinnamon or a splash of ouzo to the sauce.