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• 1 octopus, approximately 1 kg, cut into pieces

• 2 dried onions, finely chopped

• 1-2 cloves of melted garlic

• 1- 2 bay leaves

• 1 tablespoon tomato pulp

• 2 large tomatoes, passed in the blender

• 1 packet of chopped spaghetti

Nature Blessed extra virgin olive oil cup

• Salt & Pepper


• Rinse the octopus well with water and cut it into large pieces, about 6-7cm.

• In a deep saucepan over high heat, add the olive oil, onion and garlic and sauté for 5 minutes.

• Then, add the octopus.

• Lower the heat and add the remaining ingredients, except the spaghetti and salt.

• Cover with the lid and simmer for 30-35 minutes until the octopus is soft.

• When the octopus is cooked, add the spaghetti with 1 Liter of hot water.

• The secret to having a honeycomb cut spaghetti is to turn off the heat and let it absorb the little fluids left over from the remaining heat.

• For best results, if the package says “cooking time” for the spaghetti, 11 minutes, remove from the heat, stir for 8 minutes, cover with a towel and close the lid tightly.

• When you are ready to serve for more flavor add 1 tablespoon roasted rosemary or chili of the Mediterranean flavors series by Nature Blessed

• Serve with chopped parsley and grated cheese.

Bon appetit!


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