Grilled Octopus, with Orecchiette Pasta & Spicy Tomato Sauce


Serves 8
  • 2 Garlic, Shaved
  • 1 Large Shallot, Minced
  • 2 tbsp. Black Olives, Halved
  • ¾ lb. Baby Heirloom Tomatoes, Halved
  • 3 cups Orecchiette Pasta
  • 3 ozs Oregano Vinaigrette
  • 2 cups Spicy Tomato Sauce
  • 8 each Lemon Slices very fine
  • 3 tbs Nudja
  • Salt – Pepper


  • 2 lbs Octopus
  • 1 Bottle Red Wine
  • 2 cups Red Wine
  • Vinegar
  • 1 gallon Water

Oregano Vinaigrette

  • 2 tbsp. Red Wine
  • Vinegar
  • ¼ teaspoon Dry Garlic Powder
  • ¼ teaspoon Dry Oregano
  • 4 tbsp. Grape Seed Oil
  • Salt and black pepper




In a tall pot bring liquid to a boil. Temper Octopus into the liquid 3 times, (while holding the head, submerse the octopus into boiling liquid for 15 seconds. Do this 3 times) Drop Octopus into boiling liquids, simmer for exactly 1 hour 15 minutes. Once octopus is cool, cut off the head and pop out the beak. Clean off the webbing between each tentacle and gently remove any suckers that come off easy with a small amount of scraping.

Oregano Vinaigrette

In a small bowl combine red wine vinegar, garlic and oregano.  Then slowly whisk in the oil. Season with salt and pepper.

Orecchiette Pasta

In a pot bring heavily salted water to a boil. Slowly add in pasta then stir occasionally to avoid clumps of pasta. Cook until Al dente 9-11 minutes. Drain and toss with oil allow to cool.


In a large sauté pan add enough oil for a thin even layer to cover the bottom. Allow getting warm; add the garlic and shallots until a small amount of color. Add in olives and baby tomatoes. Toss to get everything mixed together. Then add in the tomato sauce and pasta, warm through. Check for seasoning. While this heats up, toss the octopus tentacles in oregano vinaigrette and salt, place on the grill.

Occasionally turn to prevent burning. Once octopus is hot remove from the grill, you may add more vinaigrette if you like. In a serving bowl neatly start stacking pasta with sauce, try to get height. Cut octopus into 1 once pieces then arrange 3 pieces around pasta. Place a piece of Nudja on top of pasta and then a few slices of lemon around the dish.