Polpo Puttanesca


Polpo Puttanesca

For those who don’t know pulpo is the Spanish word for Octopus and polpo is Italian. Now this recipe came about because one of our better local restaurants is advertising Polpo Puttanesca from a recipe their chief learned to cook in Italy but since half the population speaks Spanish there is a crossover appeal.

It has to be a fairly unique recipe because when I searched at Google for “Polpo Puttanesca” I couldn’t find anything for the combination. As I suggested in a previous post, I had learned to make perfect Puttanesca in my coffeepot and it was better than almost every other I had tried. I also stated that tuna was a traditional side dish to compensate for the lack of protein in a meal.

So in this case, It is easier to add a can of octopus to the perfect Puttanesca previously described and skip the effort to clean additional mixing and serving dishes from the Tuna salad. As a meat octopus has a mild flavor and blends nicely with the Puttanesca sauce. It is between Tuna and sardines in terms of nutritional values for calories, cholesterol, sodium and the Omega 3 and 6 . It is higher than both tuna and sardines in Iron, protein and vitamin b12.

There were no major changes to the procedure but in the name of recipe completeness, the recipe is as follows.


Tablespoon extra virgin Olive oil

1-2 cloves of garlic depending on your taste -minced

1 large yellow onion -diced

3-4 thin pieces of anchovies the size you get on pizza -diced

6 large black pitted olives, chopped or sliced

Tablespoon capers

1 can octopus

Can of diced tomatoes.

Thin slice scotch bonnet hot pepper or crushed red pepper to taste

The oil, garlic, onion, hot pepper and anchovies are placed together in the coffee pot and and sauteed for about 15 minutes then octopus, olives and capers are added to the pot along with the can of tomatoes.

Sauteed Mixture

I allowed it to simmer all day and when I got home poured it into a bowl and then made Angle hair pasta in the coffee pot as previously described.

All in the Pot

As usual, I ate it with grated Parmesan but the naked picture is prettier. This is a recipe that is very good, but also begs to be played with. I will cook it again on a day when I can play with the pot and see what develops by adjusting ingredients.  I would love to take very good to simply fabulous.


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