Htapodi me Makaronia Kofto – Octopus with Pasta in Tomato Sauce, Greek Island Style
There’s something magical about the way Greece does seafood. Maybe it’s the impossibly blue waters, the sun-kissed islands, or the seaside tavernas where you can sit for hours, slowly enjoying plate after plate of simple, honest food. One dish that captures that essence perfectly is Htapodi me Makaronia Kofto—tender octopus stewed in a rich tomato sauce, paired with short pasta. It’s pure Greek comfort, straight from the sea.
In our home, we absolutely love octopus any way we can get it—grilled, braised, in salads, or stews. But cooked in a tomato sauce? That’s something truly special. The sweetness of the tomato, the earthiness of the bay leaves, the depth of garlic and wine—it all comes together to complement the unique, delicate flavour of octopus.
The Soul of the Greek Sea, in One Pot
This dish is wonderfully simple, yet deeply flavourful. It starts with a beautiful medium octopus, gently simmered to tender perfection. As it cooks, the octopus releases its own briny juices, which form the base of the sauce. From there, we build layers of flavour: sautéed onions and garlic, crushed tomatoes, a splash of red white wine (you can use red for a more traditional touch, but I love white with seafood), and bay leaves for depth.
The sauce simmers until thick and glossy, coating every bite of tender octopus. Then comes the pasta—kofto, or short macaroni-style pasta, which soaks up the tomato-rich sauce like a sponge. A final drizzle of extra virgin olive oil and a sprinkle of fresh parsley bring it all together.
A Taste of the Islands, Wherever You Are
Htapodi me Makaronia Kofto feels like it belongs beside the sea—with waves crashing in the distance, a chilled glass of white wine in hand, and the scent of salt in the air. But even if you’re cooking this dish at home, far from the Aegean, it brings with it a little piece of that Greek island spirit.
It’s hearty, soulful, and ideal for sharing with family or friends. And yes, it’s even better the next day.
HTAPODI ME MAKARONIA KOFTO - Octopus Stewed in Tomato Sauce Cooked with Short Pasta
Mary PolitisIngredients
For the octopus cooking component
- 1 kg medium octopus
- ½ cup water for initial cooking
Sauce component
- ¼ cup extra virgin olive oil
- 1 onion chopped
- 3 garlic cloves crushed
- 400 g crushed tomatoes
- ½ cup white wine or red for a traditional touch
- 3 bay leaves
- 1 cup water for sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Pasta
- 1 packet Kofto Macaroni Looks like tubular pasta but in short pieces
Instructions
- In a deep pot over medium-high heat, add the octopus and ½ cup of water. Cover and cook for 45–60 minutes. The octopus will release its own liquid—allow it to reduce.
- Remove the octopus, cut into pieces if needed, and set aside.
- In the same pot, add olive oil and sauté onion and garlic until soft.
- Add tomatoes, white wine, and cook off the alcohol for 2 minutes.
- Stir in bay leaves and cracked pepper (don’t salt yet).
- Return the octopus to the pot along with 1 cup of water. Cover loosely and simmer for 15–20 minutes until sauce thickens. Taste and season with salt now, if needed.
- Meanwhile, cook the pasta according to package instructions. Reserve ¼ cup of pasta water.
- Add cooked pasta and pasta water into the octopus sauce. Stir well to combine.
- Drizzle with extra virgin olive oil and top with chopped parsley before serving.