Pasta
A refined Southern Italian pasta dish where tender octopus is gently braised Luciana-style with cherry tomatoes, olives, capers, garlic, and chili, then tossed with farfalle for a glossy, deeply savory finish. Serves: 4
If using raw octopus, rinse it well and pat dry. Cut the tentacles into bite-size pieces and the head into strips.
Heat a wide deep pan over medium-low heat. Add the olive oil, onion, garlic, and chili flakes. Cook gently for 3-4 minutes until soft and fragrant, not browned.
Add the octopus and stir for 2 minutes so it starts to firm up and take on the aromatics.
Pour in the white wine and let it reduce for about 2 minutes.
Add the cherry tomatoes, olives, capers, a pinch of black pepper, and only a small pinch of salt. Mix well.
Cover and cook gently for 30-40 minutes, stirring occasionally, until the octopus is tender and the tomatoes melt into a rich sauce. If it looks dry, add a splash of hot water.
Taste the sauce. Adjust with a little more salt only if needed, since olives and capers already add salinity.
Meanwhile, bring a large pot of salted water to a boil. Cook the farfalle until al dente according to the package instructions.
Reserve about 120 g / 4.2 oz pasta water, then drain the pasta.
Add the farfalle to the octopus sauce. Toss over low heat for 1-2 minutes, adding a little reserved pasta water until the sauce becomes silky and coats the pasta.
Turn off the heat and finish with chopped parsley, a drizzle of olive oil, and optional lemon zest for brightness.
Plate immediately and spoon extra octopus and sauce over the top for a restaurant-style finish.