This skillet rigatoni octopus pasta is seriously one of the best seafood pastas ever. It is ready in 20 minutes and will knock your socks off. Just a few ingredients to make a really flavorful Sunday supper.
Rigatoni is a perfect pasta for seafood dishes like this one. In the south and central Italy rigatoni is a popular shape of pasta. The word rigatoni literally translates to, rigid. Its shape is rigid all around the pasta and with its large tube shape makes for absorbing sauce well. Even though this skillet rigatoni octopus pasta does not have a tomato based sauce it does absorb well the rich nutty olive oil and lemon juice.
Garnishing with loads of minced flat leaf parsley this adds a very nice herb and lightness to the pasta. Of course for a lighter pasta making the sauce with white wine, lemon juice, and olive oil is one of the best and lightests recipes. If you have never cooked with octopus or calamari before get ready to fall in love with one of the easiest proteins to prepare. Octopus and or calamari is extremely lean, meaning not a lot of fat. Because of that it will cook very quickly on the stove top. Just like shrimp the calamari or octopus will curl up when it is cooked. Also it will change colors, but not pink more of a white and purple.
For Sunday supper this a cozy and comforting but healthy pasta recipe.
Skillet Rigatoni Octopus Pasta
- 1 box Rigatoni Pasta
- 1 Lemon juiced
- 2-3 Garlic Cloves smashed
- 1/4-1/3 cup Flat Leaf Parsley minced
- 1/4 cup Olive Oil reserve half for garnish
- 1 lb Calamari and Octopus
- Salt and pepper
- 1/2 cup Grated Parmesan Cheese
- 1. Boil the pasta according to the directions of the box. Prepare al dente. 2. In a saute pan or skillet heat half of the olive oil. Add the garlic and the octopus. Season lightly with salt and pepper. Once the octopus has cooked add the lemon juice, half of the parsley, and a bit more olive oil. 3. Add the cooked pasta into the skillet pan with the cooked octopus, gently toss together. 4. Set the oven on broil. Garnish the pasta with the freshly grated parmesan cheese. Pop the skillet in the oven and broil until the cheese melts. 5. Garnish the pasta with the rest of the parsley and the remaining olive oil. Serve and enjoy!
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