Description
Polpo alla Luciana is a classic Neapolitan dish featuring tender octopus slow-cooked in a rich tomato sauce with garlic, olives, capers, and parsley. Originating from the coastal village of Santa Lucia, this recipe captures the heart of Southern Italian seafood cuisine.
Ingredients
2 lb octopus, cleaned
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup dry white wine
1 can (14 oz) crushed tomatoes
1/4 cup black olives, pitted and halved
2 tablespoons capers, rinsed
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)
Crusty bread, for serving
Instructions
- Rinse the octopus under cold water and pat dry. Cut into smaller pieces if large.
- In a heavy-bottomed pot, heat olive oil over medium heat. Sauté garlic and red pepper flakes until fragrant, about 1–2 minutes.
- Add the octopus and cook for 5 minutes until it releases its juices.
- Pour in the white wine and simmer for 3–4 minutes to let the alcohol evaporate.
- Stir in the crushed tomatoes, olives, and capers. Season with salt and pepper.
- Cover and simmer on low heat for 45–60 minutes until the octopus is tender.
- If needed, remove the lid and reduce the sauce for another 10–15 minutes.
- Garnish with fresh parsley and serve with crusty bread.
Notes
Swap black olives with green ones for a different flavor.
Add more red pepper flakes for extra heat.
Serve over polenta or pasta for a heartier meal.
Bay leaves can be added while simmering for extra aroma.
Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 740mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 140mg
