Pasta alla Luciana

Pasta Alla Luciana is a rich, rustic Italian seafood dish rooted in Naples's culinary traditions. Traditionally, it is prepared with octopus slowly simmered in tomato sauce. The result is a comforting yet elegant pasta perfect for a cozy dinner or an impressive dinner party centerpiece.

Ingredients

For the sauce:

• 32oz octopus (12 tentacles), sliced into bite-sized pieces
  
• 3 tbsp olive oil
  
• 2 cloves garlic, minced
  
• 1 tsp red pepper flakes (optional)
  
• 1 cup cherry tomatoes, halved
  
• 1 tbsp tomato paste
  
• ¾ cup dry white wine
  
• 1 cup canned crushed tomatoes
  
• ¼ cup black or Gaeta olives, pitted
  
• 1 tbsp capers (rinsed if salted)
  
• ¼ cup chopped fresh parsley
  
• Salt and black pepper, to taste
  

For the pasta:

• 12 oz spaghetti or linguine
  
• Salt, for pasta water
  

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve ½ cup of pasta water, then drain.
   

2. In a large skillet, heat olive oil over medium heat. Sauté garlic and red pepper flakes for 1 minute. Add tomato paste and stir for another minute. Deglaze with white wine and let it reduce by half.
   

3. Stir in cherry tomatoes and crushed tomatoes. Let simmer for 5–7 minutes until slightly thickened.
   

4. Add the sliced octopus, olives, and capers. Cook for 5–6 minutes to warm through, stirring occasionally—season with salt and pepper to taste.
   

5. Toss the drained pasta into the sauce. If needed, add a splash of reserved pasta water to loosen it. Finish with fresh parsley and a drizzle of olive oil.

Pasta Alla Luciana is a soulful dish that serves a bold Mediterranean character with its tomato base, tender octopus, and bursts of briny flavor. It’s a quick and refined way to enjoy Italian seafood tradition at home.