Penne Octapus |

Posted on

17 September 2012



Penne Octapus


2lb. octopus (you can use cuttle fish)
1lb. penne
2 onions, chopped
1lb. tomato juice
16oz. hot water
4oz. Chardonnay
8fl oz. olive oil


  • Clean the octopus (remove the tooth and eye) separates the tentacles from the bag and cut into chunks (about 2.5cm-3cm long)
  • Rinse the octopus with water and leave it in a colander to drain
  • In a large saucepan, saute the onions in olive oil
  • Add the pieces of octopus and stir for 3-4 minutes
  • Add the Chardonnay and cook for a few minutes
  • Add the tomato juice and the water
  • Add a little salt, pepper, oregano, cover the pot and let it boil over low heat for about 30 minutes
  • Pour contents of saucepan into a large baking pan
  • If there is not enough broth, add some hot water and place the baking pan in preheated oven at 200°C
  • Once the gravy in the oven starts to boil, add penne and continue baking
  • When it starts to boil again, cover the pan with foil and turn off the stove (stirring frequently to prevent sticking)
  • In 20 minutes or so penne will be drawn the broth and boil
  • Serve hot.
Cooks Note

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