CookTheGreekWay

If there’s one dish that captures the feeling of a cozy Greek winter kitchen, it’s undoubtedly octopus with short pasta.

This beloved comfort food combines the sweetness of tomato with the rich flavor of slow-cooked octopus, wrapped in warming aromas of cinnamon, bay leaf, and red wine.

It’s the kind of recipe that fills your home with fragrance and nostalgia — as if you’ve been transported to a Cycladic island on a rainy November day.

For anyone searching for traditional Greek seafood recipes, Greek comfort food, or octopus pasta, this dish brings all the authenticity and warmth of the islands straight to your table. Let’s dive in!

Octopus with Short Pasta – Traditional Greek Recipe

Ingredients (Serves 4)

• 1 octopus (1–1.5 kg / 2–3 lbs)
• 500 g / 1 lb short pasta (ditalini or any small tubular pasta)
• 1 large onion, finely chopped
• 2 garlic cloves
• 1/2 cup olive oil
• 1 glass dry red wine
• 1 can crushed tomatoes or 3 ripe tomatoes, grated
• 1 tbsp tomato paste
• 1 bay leaf
• 1 cinnamon stick (or a pinch of ground cinnamon)
• 3–4 allspice berries
• Salt & freshly ground pepper
• Optional: a pinch of sugar (if tomatoes are too acidic)

Instructions

1. Prepare the Octopus

Clean the octopus and cut it into bite-sized pieces.

2. Slow-Cook It in Its Own Juices

• Place it in a pot without water or oil.
• Cover and let it cook on low heat for 30–40 minutes until tender.
• Reserve the cooking liquid.

2. Build the Sauce

• In a clean pot, heat the olive oil.
• Sauté the onion and garlic until soft.
• Add the tomato paste and let it caramelize slightly.
• Deglaze with the red wine.

2. Add Flavor

Pour in:

• The reserved octopus broth
• Crushed tomatoes
• Bay leaf
• Cinnamon
• Allspice
• Pepper

Add the octopus back into the pot and simmer for 20–25 minutes.

5. Add the Pasta

• Pour in hot water to cover everything by about 2–3 cm (1 inch).
• Add the short pasta and stir often so it doesn’t stick.
• Cook until the pasta is al dente and the sauce thick and velvety.

Tips for Success

• Do not salt the octopus at the beginning — it releases natural brine.
• For deeper flavor, add a splash of ouzo or orange zest to the sauce.
• A teaspoon of honey instead of sugar gives a richer, rounder taste.
• Let the dish rest, covered, for 10 minutes off the heat before serving.
• For a more “island-style” finish, stir in a few chopped Kalamata olives at the end.

Best Wine Pairing

This hearty seafood dish pairs beautifully with Greek red wines:

• Agiorgitiko – Smooth, fruity, elegant
• Xinomavro – Earthy, structured, with balanced acidity
• Limnio – Light, aromatic, and great with seafood

Prefer something lighter?

• Try a dry rosé from Agiorgitiko or Mandilaria.

Nutritional Information (Approx. per Serving)

Calories: 520 kcal

Protein: 35–38 g

Carbohydrates: 55–60 g

Fat: 15–18 g

Rich in omega-3 fatty acids

High in vitamin B12, selenium, copper & zinc

Low in saturated fat

A wholesome, nourishing, and deeply comforting dish — ideal for winter evenings and family gatherings.

FAQ

1. How do I know the octopus is cooked properly?

The octopus is ready when it becomes tender but still holds its shape. A fork should slide in easily, usually after 30–40 minutes of slow cooking in its own juices.

2. Can I use frozen octopus?

Yes! Frozen octopus is actually preferred by many Greek cooks because it becomes more tender after freezing. Just thaw it completely before cooking.

3. What type of pasta works best?

Traditional Greek recipes use kofto makaronaki (short tubular pasta). You can also substitute with ditalini or small macaroni.

4. Do I need to add water when cooking the octopus?

No — octopus releases its own natural liquids. This helps it cook gently and retain its flavor.

5. Can I replace the red wine?

Absolutely. If you prefer, use a splash of ouzo, white wine, or even extra tomato juice. The flavor will change slightly but remain delicious.

6. How spicy is this dish?

It isn’t spicy. The warmth comes from cinnamon, allspice, and bay leaf, giving it a rich, aromatic depth rather than heat.

7. How long does the dish keep?

Stored in an airtight container in the fridge, it lasts 2–3 days. Reheat gently with a splash of water so the pasta doesn’t dry out.

8. Can I make it ahead?

Yes — the sauce and octopus taste even better the next day. However, for best texture, cook the pasta right before serving.

9. What can I serve alongside this dish?

It pairs beautifully with Greek red wine, a simple green salad, and crusty bread to soak up the sauce.

10. Is this recipe kid-friendly?

Yes — the flavors are warm and mild. If cooking for children, you can skip the wine and use extra tomato instead.