Ingredients
- 8 oz (225g) noodles (such as udon, ramen, or rice noodles)
- 2 tablespoons crispy chili oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 cup thinly sliced green onions
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts or cashews (optional)
- Sesame seeds (for garnish)
- Lime wedges (for serving)
The Story
This dish tastes like you spent hours at the stove, but the octopus is already perfectly tender straight from the tin. Garlic-infused oil becomes the sauce, lemon keeps it bright, and fresh herbs tie it all together. It's the kind of pasta you make on a Tuesday that feels like a Friday.
Ingredients
- 1 tin Jose Gourmet Octopus in Olive Oil with Garlic
- 250g (½ lb) pasta (linguine, spaghetti, or bucatini work great)
- Zest and juice of 1 lemon
- 3 tbsp good olive oil (plus oil from the tin)
- 2 garlic cloves, minced
- ½ cup fresh parsley, chopped
- 2 tbsp fresh dill or fennel fronds (optional but excellent)
- Red pepper flakes
- Parmesan or pecorino for serving (optional)
- Salt and black pepper
Instructions
- Cook pasta: Boil pasta in heavily salted water until al dente. Reserve 1 cup pasta water before draining.
- Build the sauce: While pasta cooks, heat olive oil in a large pan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Don't let it brown.
- Add octopus: Open your tin of octopus and add everything—octopus pieces and all that garlicky oil—to the pan. Break up larger pieces if needed. Warm through for 2 minutes.
- Combine: Add drained pasta to the pan with octopus. Toss everything together, adding pasta water a splash at a time until you get a silky, emulsified sauce that coats the noodles. Add lemon zest, lemon juice, and red pepper flakes.
- Finish: Remove from heat. Toss in fresh parsley and dill. Taste and adjust with salt, pepper, and more lemon if needed.
- Serve: Divide between bowls. Drizzle with more olive oil, crack some black pepper, and add cheese if you want (though it's perfect without).
Tinned Fins Products Featured
- Jose Gourmet Octopus in Olive Oil with Garlic