This is a very traditional Greek dish we usually eat at fastening days when we don’t eat meat, dairy or even fish. Apart from that, it is a very easy, one-pot comfort food dish that even children love to eat!
- 500 grams pasta Ditali lisci n.45 (kofto)
- 1 octopus cut in small pieces
- 1 tablespoon red wine vinegar
- 80 ml dry red wine
- 500 grams concentrated tomato juice
- pinch of dried oregano
- pinch of cinnamon
- 2 whole cloves
- 1 pimento (bahari)
- 1 dried bay leaf
- extra virgin olive oil
- If you find fresh octopus, tell your fisherman to clean it up. You can also find frozen octopus, cleaned and cut, that you must defrost from the day before in your freezer.
- Wash and drain it.
- In a pot add the olive oil and saute the onion with the octopus.
- Add the wine and let the alcohol evaporate.
- Add all the rest of the ingredients, add 1 cup of water and let it simmer for about 30 minutes or when you see that the octopus is tender.
- Add 350 ml water and when it starts boiling add the pasta.
- Cook the pasta for as long as it is suggested on the package, stiring every 2 minutes as it gets sticky at the bottom very easily.
- Remove from the stove when it is still juicy. You must serve immediately as the pasta will continue to absorb the sauce if left in the pot.