Htapothi Makaronatha (Pasta with octopus) (Greek)

It's no longer any news that seafood holds a special place in Greek cuisine and the Greek chefs really know what to do with seafood to make it shine. This pasta with fresh octopus stewed in a tomato-based sauce is the perfect example of this seafood mastery. If you manage to get fresh octopus in your local market, this should be the go-to recipe for it.

Recipe sources: here and here.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Smoked salmon and scallion omelette. 

Five years ago: Bob chorba (Bulgarian bean soup) (vegan).

Six years ago: Caviar on mashed potatoes (Russian).

Seven years ago: File Marajoara (Steak with melted cheese) (Brazilian).

Eight years ago: Baby making and no cooking :).

Ingredients:

• 1 fresh or frozen octopus, about 2 pounds (900 g - 1 kg) 
• 2/3 cup (200 ml) Greek olive oil
• 1 chopped onion
• 1 bay leaf
• 15 ounce (425 g) chopped tomatoes (can be canned)
• 2 teaspoons tomato paste
• 1/2 cup (125 ml) white wine
• 1 pound (450 g) macaroni (I used penne instead because I was out of macaroni)
• salt and pepper to taste

Place the octopus in a large pot and heat, add a bit of water, the octopus itself will release water. Let it simmer for about 20 minutes. The octopus will shrink and curl.

Remove octopus from pot. Save the octopus water. Cut into small pieces. Set aside.

In another pot sauté the onion until translucent, add the octopus pieces and continue sautéing for a few more minutes. Add the tomatoes, the tomato paste, the bay leaf and about 1 1/2 cup (375 ml) water (it can be the octopus water depending on the strength of flavor you like, or a mixture of fresh water and octopus cooking water) and the white wine. Cover and let it simmer for about 40 minutes.

Add the pasta and let it cook for about 10-12 minutes until pasta is done as well. Transfer to serving plates and serve hot. It's done, dig in!