Yield: 4 Servings

Ingredients:

• 3 Tbsp Extra-Virgin Olive Oil

• 1 small Onion, cut into 1/4-inch pieces (1/2 Cup) 

• 2 Celery Stalks, cut into 1/4-inch pieces (1/2 Cup)

• Kosher Salt and Pepper

• 5 Garlic Cloves, minced

• 2 Tbsp Tomato Paste

• 1, 8 oz bottled Clam Juice

• 2 Basil Sprigs, plus chopped Basil for Garnish

• 1, 7 oz pack Octopus

• 1/4 Cup freshly grated Parmigiano-Reggiano Cheese, plus more for serving

• 2 Tbsp drained Capers

• Cooked Pasta

• Red-Pepper flakes (optional), for serving 

Step 1:

In a large saucepan, heat 2 tablespoons of the oil over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in the garlic, then the tomato paste and the remaining 1 tablespoon oil and cook, stirring constantly, until lightly caramelized, 2 minutes. Then stir in the clam juice and basil sprigs; season with salt and pepper. Bring to a boil over medium-high.

 

Step 2:

Cover, reduce heat to low and cook at a lively simmer for 5 minutes. Add octopus and its oil and mix well. Cook until sauce is thickened, about 10 minutes longer. Turn off heat, discard basil, and stir in cheese and capers.

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Step 3:

Serve octopus over pasta. Garnish with more basil and cheese, plus red-pepper flakes, if using.

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