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Squid Ink Spaghetti with Octopus

Squid Ink Spaghetti and Octopus

Ingredients (serves 4)

Squid Ink Spaghetti

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Cooked Octopus Tentacles

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Good Quality Olive Oil

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Tinned tomatoes

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2 Medium Garlic cloves 
Pinch of Sugar
Salt and Pepper for seasoning
Sangiovese di Romagna Armigero Riserva, Italy 2017

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  1. Squid Ink Spaghetti and Octopus is a quick easy dinner to make. First peel and roughly chop two garlic cloves
  2. Heat a couple of tbsp of olive oil on a medium to low heat and gently fry the garlic
  3. Add the tomatoes, pinch of sugar and season with salt and pepper
  4. Squash the tomatoes with a potato masher or fork to break the sauce up but leave it relatively chunky 
  5. Bring the sauce up to the boil for 5 min then lower the heat and simmer further for an 1 hr 
  6. Remove the octopus from its package. Rinse off the gelatin and slice it in angles 
  7. Boil your Squid Ink Spaghetti in salty water until al dente. Cooking time is roughly 10 min
  8. Place the octopus in the rich tomato sauce to warm it up. Remember this is already cooked so only needs to be warmed through. Mix in the spaghetti and chopped parsley 
  9. Taste for seasoning, drizzle your Squid Ink Spaghetti with Octopus with a little olive oil for extra flavour and serve. 

Serve with a large glass of your favourite red red. We highly recommend our delicious Sangiovese Riserva. A great ruby red with lashings of ripe red and black cherries, dried fruit and gentle spices.