Mezzi Paccheri con Ragù Bianco di Polpo, Olive Taggiasche e Pomodorini Gialli
- Jul 31
- 3 min read
Story of the Dish
Octopus has been a cornerstone of Mediterranean cuisine for centuries. In Southern Italy, Sardinia, Liguria, and Puglia, fishermen have always transformed this humble ingredient into extraordinary dishes through patience rather than complexity. The secret has never been aggressive seasoning but slow cooking that allows the octopus to become incredibly tender while preserving its natural sweetness.
This recipe takes inspiration from traditional seafood ragù, replacing tomato with a delicate white sauce that highlights the flavor of the octopus. Slowly braised until buttery soft, the octopus is finely chopped and simmered with Vermentino, aromatic vegetables, and its own cooking juices. Sweet yellow tomatoes add brightness without acidity, while Taggiasca olives contribute gentle salinity and depth.
The mezzi paccheri are finished directly in the ragù using the classic Italian risottare technique, allowing every piece of pasta to absorb the rich seafood sauce. The result is elegant, deeply Mediterranean, and unmistakably Italian.
Ingredients
Serves 4
Pasta
1 lb (450 g) bronze-cut mezzi paccheri
Sea salt
Octopus Ragù
2½ lb (1.1 kg) fresh octopus
3 tbsp extra virgin olive oil
1 shallot, finely diced
1 small carrot, finely diced
1 celery stalk, finely diced
¾ cup Vermentino di Sardegna
1½ cups fish stock
1 bay leaf
2 sprigs fresh thyme
Finish
8 oz (225 g) yellow cherry tomatoes, halved
⅓ cup Taggiasca olives, pitted
2 tbsp chopped Italian parsley
Zest of ½ Amalfi lemon
Fresh basil leaves
Extra virgin olive oil
White pepper
Preparation
Prepare the Octopus
Rinse the octopus thoroughly.
Bring a large pot of water to a gentle simmer.
Dip the tentacles into the water three or four times before fully submerging the octopus. This traditional technique naturally curls the tentacles.
Simmer gently for 50–60 minutes, depending on size, until a knife slides easily into the thickest part.
Allow the octopus to cool in its own cooking liquid for about 20 minutes.
Remove and finely dice the tentacles and body into small, even pieces.
Prepare the White Ragù
Heat the olive oil in a wide sauté pan.
Cook the shallot, carrot, and celery slowly until soft and translucent without browning.
Add the diced octopus.
Cook over medium heat for about 5 minutes.
Deglaze with the Vermentino and reduce almost completely.
Add the fish stock, bay leaf, and thyme.
Simmer gently for 25 minutes, allowing the flavors to concentrate while the octopus becomes even more tender.
Remove the herbs.
Add the Tomatoes
Fold in the yellow cherry tomatoes.
Cook gently for only 4–5 minutes so they soften while still retaining their shape.
Add the Taggiasca olives.
Taste and adjust seasoning.
Cook the Pasta
Bring a large pot of generously salted water to a boil.
Cook the mezzi paccheri until 3 minutes before al dente.
Transfer them directly into the ragù.
Finish cooking using the traditional risottare technique, adding small amounts of pasta water until the sauce becomes naturally creamy and coats every piece of pasta.
Finish the Dish
Remove the pan from the heat.
Fold in the chopped parsley.
Add finely grated Amalfi lemon zest.
Finish with fresh basil leaves torn by hand and a generous drizzle of premium Italian extra virgin olive oil.
Serve in warm shallow bowls with a final twist of white pepper.
Wine Pairing
This dish pairs beautifully with:
Vermentino di Gallura DOCG Superiore
Pigato Riviera Ligure di Ponente DOC
Fiano di Avellino DOCG
Etna Bianco DOC
Chef Tips
Never boil the octopus rapidly; a gentle simmer is essential for tenderness.
Cooling the octopus in its own liquid keeps it exceptionally juicy.
Yellow tomatoes provide sweetness without overpowering the seafood.
Taggiasca olives are naturally delicate and should never dominate the dish.
Finish the pasta in the ragù using the risottare method to achieve a glossy, restaurant-quality emulsion.
Always add the lemon zest off the heat to preserve its fresh citrus aroma.
Chef Gianluca
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