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Octopus Affogati

This recipe for octopus affogati is from Sal Scognamillo of Patsy's Italian Restaurant.

  • Servings: 2
Octopus Affogati

Source: The Martha Stewart Show, December Holiday 2007


  • 1 pound octopus
  • 2 tablespoons olive oil
  • 4 cloves garlic
  • 1 1/2 cups prepared marinara sauce
  • 2 tablespoons chopped fresh basil
  • Coarse salt and freshly ground pepper
  • 1/4 pound cooked linguine, for serving


  1. Bring a large pot of water to a boil over high heat. Add octopus and cook for 1 hour; drain, reserving 1/2 cup cooking water.

  2. In a medium saucepan, heat olive oil over medium heat. Add garlic and cook until browned, 2 to 3 minutes. Add octopus to skillet, along with marinara sauce, basil, and reserves cooking water. Cover and bring to a boil; let cook until thickened, about 20 minutes. Season with salt and pepper; serve immediately over linguine.

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