Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Penne polpo e cipolla di tropea

Penne with Octopus and Tropea Onion

Name: Penne with Octopus and Tropea Onion
Ingredients: 10 1/2 oz cooked octopus (300 grams); 7 oz penne, rigatoni, shells, or paccheri pasta (200 grams); 1 fresh Tropea onion (or substitute with a sweet red onion); 1 2/3 cups datterino tomato sauce (400 ml); Fresh chili pepper; 1 bunch fresh parsley

Paolobertoncin @cookpaolo

Trieste (Barcola)

Penne with Octopus and Tropea Onion

Paolobertoncin @cookpaolo

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Ingredients

10 1/2 ozcooked octopus (300 grams)
7 ozpenne, rigatoni, shells, or paccheri pasta (200 grams)
1fresh Tropea onion (or substitute with a sweet red onion)
1 2/3 cupsdatterino tomato sauce (400 ml)
Fresh chili pepper
1 bunchfresh parsley

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Steps

1

If using pre-cooked frozen octopus, blanch it in boiling water for a few minutes.
2

Set the octopus aside. Slice the onion (not too thin) and sauté it with the chili pepper. Add the tomato sauce, then after a few minutes, add the octopus. After a few more minutes, add the pasta.
3

At the end of cooking, add plenty of chopped parsley.

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Cooksnaps

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Paolobertoncin @cookpaolo

Published in the US on March 20, 2026 17:09

Trieste (Barcola)

Biologo microscopia elettronica TEM bricolage vela alpinismo cucinaIn cucina cerco di provare ogni giorno nuove ricette e sapori a patto che siano semplici e veloci il mio intento è#dalsupermercatoallatavolain15minutiSolo nei WE provo qualche ricetta poco più complessa

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