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Home » Italy's Regions » Campania » Pasta with Octopus alla Genovese

April 16, 2021

Pasta with Octopus alla Genovese

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Pasta with octopus alla Genovese
Pasta with octopus alla Genovese

Octopus alla Genovese is hands down one of the best recipes I know for pasta with octopus. Although it takes at least a couple of hours to make, this Neapolitan recipe uses just a few ingredients and is pretty easy to prepare. So, why not bring a taste of Naples and the Mediterranean to your table with this fantastic Southern Italian dish?

paccheri pasta with octopus alla Genovese

Paccheri alla Genovese di polpo.

Known as ‘a genovese ‘e purpo’ in the local dialect, this octopus pasta recipe is the seafood version of an iconic Neapolitan recipe, pasta alla Genovese or la Genovese. That recipe is a slow cooked beef and onion ragu that dates back to the 15th century. Normally served with ziti, ragu alla Genovese is one of the most traditional dishes for Sunday lunch and holidays in Naples. I’ve eaten it in Naples and have the recipe here on The Pasta Project (see link below).

paccheri pasta with octopus alla Genovese

Alla Genovese meat ragu is seriously good. So, when I discovered there’s an octopus version, I had to try it! I was not disappointed. If you like octopus, you’ll love this way of cooking it.

pasta with octopus alla Genovese

What does alla Genovese mean?

When Neapolitans hear the word ‘Genovese’ the first ingredient that comes to mind is onions! Both variants of this dish call for lots of onions, around 2 kilos per kg of beef or octopus. In fact, it’s the onions that make these recipes both unique and wonderfully flavourful.

ingredients for octopus ragu on white plate
Step 1: Gather your ingredients.

It’s interesting that the name ‘Genovese’ doesn’t refer to the place where this recipe originated. They don’t actually eat this dish in Liguria or Genova, where Genovese refers to basil pesto. Actually, in Genova, their traditional beef ragu is known locally as ‘il tocco di carne’.

prepared, onions, octopus and vegetable ingredients in white bowls
Step 2 : Prepare your ingredients for the octopus ragu

Like many other ancient Italian recipes, there are a number of theories as to how this Southern Italian dish got its name. Some believe this pasta ragu was simply invented by a particular Neapolitan chef whose surname or perhaps nickname was ‘the Genovese’, meaning he originally came from Genova.

chopped celery and carrots with garlic cloves in Dutch oven
Step 3: Sauté the carrots and celery with the garlic.

Others believe that it is connected to the Genovese cooks living in Naples when the city was under Aragonese and Spanish rule in the fifteenth century. These cooks were famous for their pasta sauces based on meat.

Octopus pieces in Dutch oven with carrots and celery
Step 4: Add the octopus pieces to the pot and cook for a few minutes.

The meat version of alla Genovese is mentioned as a ‘ragu’ in a famous Italian recipe book from the 19th century. The Theoretical Kitchen-Practice, by Ippolito Cavalcanti  Duke of Buonvicino, is the book that first brought Neapolitan cuisine to the world!

Octopus, celery and carrots cooking in wine in Dutch oven
Step 5: Add the wine and cook until the alocohol evaporates.

What’s the difference between beef and octopus alla Genovese?

Apart from the use of octopus instead of beef, most recipes for these two versions of La Genovese are almost identical. In fact, nearly all the ingredients are the same. However, some of the octopus alla Genovese recipes I found include tomatoes or tomato concentrate and/or peperoncino (Italian red chili pepper).

sliced onions in Dutch oven on top of octopus and veggies.
Step 6: Add the onions to the pot. Cover and cook, stirring occasionally.

What’s the best pasta to use?

In Naples, the most popular pasta for this octopus ragu is ziti or zitoni. These are long dried pasta tubes, similar to giant bucatini. Zitoni are wider than ziti but both are 25cms long. Interestingly, this pasta is traditionally broken into pieces by hand, just before cooking. Nowadays, it’s possible to find short ziti. And, long or short this is a good pasta for this dish.

Cooked octopus alla genovese ragu in Dutch oven
Step 7 : Cook until the octopus is tender and the onions reduced and creamy!

I used paccheri, which is also a quintessentially Neapolitan pasta popular with both beef and octopus alla Genovese. Paccheri is a shortish pasta tube that’s also quite wide. In fact, it’s wide enough to fill. Some people say it looks like pieces of a cut-up garden hose! Usually made with durum wheat semolina, paccheri is often served with rich heavier sauces or seafood. You can read more about these pasta tubes in my paccheri post.

My paccheri came from a pasta maker I visited in Puglia a while back. Benedetto Cavalieri is one of the most well-known pasta companies in that part of Italy. They make their pasta with durum wheat grown in Puglia and Basilicata using a production process known as ‘metodo delicato’. This method involves long kneading of the dough and slow pressing, drawing and drying at low temperatures. 

Step 8: Cook the pasta al dente and add it to the octopus ragu (I changed pans to do this)

Their pasta has won awards and is very popular with chefs in the region. We found it served in many high-quality restaurants whilst we were on holiday there. Definitely worth trying if you come across it.

Preparing and cooking the octopus.

I cooked this octopus pasta with an 850g whole fresh octopus, which the fishmonger cleaned for me. However, like squid and cuttlefish, octopus doesn’t lose quality when frozen. In fact, many people think frozen octopus is more tender. So, both fresh or frozen would work well in this recipe. Frozen octopus also has the advantage of being already cleaned and often already cut into pieces. So, unless you live near the coast where octopus fishing takes place, you are probably better off using frozen anyway.

Pasta with octopus alla Genovese

Also, like squid (calamari) and cuttlefish, octopus needs to be cooked very fast or slow. In this recipe, the octopus pieces are quite small but still need to be cooked for at least an hour and a half. This is also so the onions really reduce and become creamy. It’s difficult to give an exact cooking time as much will depend on the size of your octopus pieces. The best way is to check it when an hour or so has passed. Once it’s tender the octopus is done.

Let me know what you think.

If you do try this paccheri pasta with octopus alla Genovese recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon Appetito!

Paccheri pasta with octopus alla Genovese

Paccheri pasta with octopus alla Genovese

Jacqueline De Bono
This slow-cooked octopus and onion ragu is a traditional recipe from Naples that's easy to make and wonderful for weekends and special occasions. If you love seafood pasta, you'll love pasta with octopus alla Genovese.
5 from 21 votes
Print Recipe Save Recipe Saved!
Prep Time 20 mins
Cook Time 2 hrs
Course Main Course
Cuisine Campania, Italian, Mediterranean, Neapolitan, Southern Italian
Servings 4
Calories 780 kcal

Ingredients
  

  • 400 g paccheri pasta (14oz) or ziti or other pasta tubes
  • 850 octopus (2lbs) fresh or frozen
  • 2 stalks celery washed and finely chopped
  • 2 carrots washed and finely chopped
  • 2 kg onions (4lbs) peeled and sliced
  • 1 glass white wine
  • 2 cloves garlic peeled
  • salt for pasta and to taste
  • freshly ground black pepper. to taste

Instructions
 

Clean the octopus

  • If you buy a fresh octopus, ask the fishmonger to clean it. Otherwise, you need to remove the eyes and the innards from the head if you want to use it. Every part of an octopus can be eaten including the head. Once it is cleaned, it’s the same as a squid/calamari body and good to eat. You will also have to remove the beak. Check out this how to article from Wikihow in the recipe notes

Prepare the ingredients

  • Then thoroughly wash the octopus. If it's frozen, defrost completely first. Then cut it into small pieces. You can use all the octopus, tentacles, body and head. Wash and chop the celery and carrots finely. Peel and slice the onions. Peel the garlic.

Make the octopus ragu

  • Sauté the celery, carrots and garlic with olive oil over a medium heat in a heavy deep pan that has a lid (I used my Dutch oven). When the veg has softened, add the octopus pieces, mix everything together and let sauté for 3-5 minutes. Then add the white wine and let the alcohol evaporate. Finally, add the onions on top of the octopus, season with salt and a pinch of pepper and cover the pot with a lid.
  • Cooking times may vary depending on the size of the octopus pieces and the size of the original octopus if you used a whole fresh one. Cook for about 90 minutes- 2 hours over a very low heat. Keep checking that the sauce does not stick. Stir occasionally and add a little water if it seems too dry. However, the onions will produce a lot of liquid. When the octopus is tender your ragu is ready.

Cook the pasta and serve

  • Once the octopus is ready, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Save a cup of pasta cooking water, drain the pasta and add it to the octopus ragu. If it seems dry, add a little of the saved pasta cooking water. I transferred the ragu to a flatter pan before adding the pasta and pasta water.
  • Mix the pasta and octopus ragu together and serve immediately.

Notes

If you need to clean the octopus, check out this link on wikihow
You can use paccheri, ziti or other pasta tubes for this octopus alla Genovese. If you’d like your sauce a little spicy, add some Italian peperoncino (red chili pepper)
The ragu can be kept in the fridge for 2-3 days and in the freezer for a couple of months.
Keyword alla Genovese, authentic Italian pasta recipe, octopus, octopus ragu, paccheri recipe, seafood, seafood pasta

More pasta with seafood recipes to try!

  1. Linguine with baby octopus alla Luciana
  2. Linguine alla vongole (with clams)
  3. Sicilian strozzapreti with swordfish
  4. Fregola with clams from Sardinia
  5. Pasta with mussels alla Tarantina

Click here for pasta alla Genovese with meat.

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of my autumn/winter pasta recipes cookbook!?

Filed Under: Campania, Paccheri, Seafood & Lake Fish Pasta Tagged With: alla genovese, Campania, Naples, octopus

Reader Interactions

Comments

  1. Lathiya says

    April 30, 2021 at 12:47 pm

    I have never cooked with octopus but this recipe looks yum. Perfect for weekend dinner.

    Reply
  2. Sonila says

    April 28, 2021 at 12:31 pm

    Growing up in the Mediterranean, of course I love any dish with octopus!! This paccheri pasta with octopus is so tempting:))). Thanks for the recipe, I have to try this!!

    Reply
  3. Shikha says

    April 28, 2021 at 12:08 am

    Never tried octopus but the recipe is looking delicious. 🙂

    Reply
  4. LaRena Fry says

    April 27, 2021 at 6:42 pm

    I am not a fan of octopus. But, this recipe has me rethinking. I may just have to give this recipe a try.

    Reply
  5. Nisha says

    April 27, 2021 at 4:24 pm

    The plating of the dish looks so beautiful and tempting. Never tried octopus before and this looks very interesting.

    Reply
  6. Angela says

    April 27, 2021 at 4:26 am

    I adore octopus so I was so excited to find this recipe to add it to pasta. Amazing!

    Reply
  7. Amanda Dixon says

    April 25, 2021 at 8:46 pm

    We love octopus, but we usually have it grilled as an appetizer. I never thought to put it in pasta, but I’m so glad I did! It came out wonderful. We’ll definitely make this again!

    Reply
  8. Cooking with Carbs says

    April 25, 2021 at 2:39 am

    Octopus is one ingredient I don’t cook enough with. I love pasta and I love octopus though, so I’m destined to make this. Thanks for the good tip on using frozen octopus. We definitely don’t live anywhere close to getting fresh!

    Reply
  9. Kate says

    April 24, 2021 at 11:00 pm

    Admittedly I have never cooked octopus before – only eaten it. This recipe sounds great. I will certainly give it a go. 🙂

    Reply
  10. Jenny says

    April 24, 2021 at 8:45 pm

    My Greek mom used to cook octopus with pasta! Have never seen a recipe for it, this is awesome! Thanks so much for your post, it is wonderful.

    Reply
  11. Aditi Bahl says

    April 24, 2021 at 7:31 pm

    i have never cooked octopus with pasta before. In fact, I have never tried any octopus recipe. But going through this recipe I think I want to now. It’s a nice recipe and easy-to-follow steps. I hope I am able to replicate the flavors.

    Reply
  12. Chef Dennis says

    April 19, 2021 at 10:47 pm

    This Paccheri pasta with octopus alla Genovese recipe looks absolutely scrumptious. I have never really used octopus for Pasta sauce before but this is making me want it.

    Reply
  13. NATALIA says

    April 19, 2021 at 8:32 pm

    Pasta is a favorite in my house, we can never get enough of it. I appreciate a good pasta recipe. This one look amazing and I can’t wait to try it next week. Thanks Jacqui!

    Reply
  14. Bernice Hill says

    April 19, 2021 at 8:01 pm

    Oh wow Jacqui. This is a stunning post and I am absolutely drooling. This makes me want to go out and buy an octopus. For me, in landlocked Alberta cooking an entire octopus is a bucket list item. I would be thrilled to try this recipe the first time I cook one.

    Reply
  15. Colleen says

    April 19, 2021 at 7:20 pm

    This dish looks amazingly delicious. I have never cooked octopus but now I’m curious to try. Thanks for sharing!

    Reply
  16. Gloria says

    April 19, 2021 at 6:16 pm

    I am such a pasta lover. I have not worked with octopus very often, but I do find this recipe intriguing. Looks like a great date night dinner with a nice bottle of wine.

    Reply
  17. Anthony Farrugia says

    April 18, 2021 at 10:45 am

    I am really eager to give this a try….A question….Can one at least par-boil the octopus first after defrosting it?…this may reduce the sauté time perhaps…or am I totally wrong on this?
    Thank
    anton (Malta)

    Reply
    • Jacqui says

      April 18, 2021 at 2:05 pm

      Hi Anton, thanks for your comment. I would think it’s possible to par boil the octopus. However, the onions do need long and slow cooking to produce the right flavours and consistency of the sauce. The longer you cook the onions the creamier they become. Some recipes I found called for even longer cooking than mine. Slow cooking the octopus in the onions imbues it with flavour. So in short, you can cut cooking times by par boiling the octopus and the result may be delicious but not exactly as it should be!

      Reply
  18. Beth says

    April 17, 2021 at 9:34 pm

    I’ve never tried a pasta like this before and it looks so delicious! I’m so excited to give this a try!

    Reply
  19. Kristina Tipps says

    April 17, 2021 at 8:20 pm

    This is the second octopus recipe I’ve come across in recent days, so I think I’ll need to give it a try. I know my husband will love it!

    Reply
  20. Alison says

    April 17, 2021 at 7:28 pm

    The ingredients are simple, yet the flavors are spot on!

    Reply
  21. Julie Menghini says

    April 17, 2021 at 6:28 pm

    This is a marvelous looking, sounding and comforting meal.

    Reply
  22. Biana says

    April 17, 2021 at 6:08 pm

    I have never tried octopus in a pasta sauce before. And this pasta with octopus looks amazing!

    Reply

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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where… Read More

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