Greek Baked Bucatini with Octopus, Tomato and Ouzo

Name: Greek Baked Bucatini with Octopus, Tomato and Ouzo
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 lb (900 g) octopus, cleaned, tentacles separated, rinsed thoroughly; 12 oz (340 g) bucatini pasta; 28 oz (800 g) canned whole tomatoes, crushed by hand; 12 oz (340 g) fresh ripe tomatoes, coarsely chopped; 5 cloves (25 g) garlic cloves, minced; 5 tbsp (75 ml) extra-virgin olive oil; ½ cup (120 ml) ouzo or anise-flavored liqueur; 1 cup (240 ml) fish or seafood stock; ½ cup (120 ml) dry white wine; 2 leaves bay leaves; 2 sprigs fresh thyme sprigs; sea salt, to taste; freshly ground black pepper, to taste; ¼ tsp (½ g) red pepper flakes (optional); ¼ cup (15 g) fresh flat-leaf parsley, chopped; ½ cup (120 g) crumbled feta cheese (optional)

From the MyKitchenBank Kitchen

A stunning Greek seafood pasta where tender braised octopus is combined with bucatini pasta, fresh tomatoes, and a fragrant ouzo-infused sauce. The pasta bakes in the oven with the octopus and sauce until golden and slightly crispy at the edges, creating a rustic, deeply flavorful dish that captures the essence of Mediterranean coastal cooking.

Prep: 20 min
Cook: 1 hr 25 min
Wait: 15 min
Total: 2 hr
Makes: 4 servings (one 9×13-inch baking dish)

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Steps

Before you start

Preheat your oven to 375°F (190°C) before you begin braising the octopus
Have all ingredients prepped and measured; the braising step moves quickly
Use fresh or thawed frozen octopus (about 2 pounds) for best results

1
Braise the octopus
- Heat 3 tablespoons of the olive oil in a large heavy pot over medium-high heat.
- Add the octopus tentacles and sear for 3–4 minutes on each side until they begin to brown.
- Pour in the white wine and let it reduce by half, about 2 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the fish stock, add the bay leaves and thyme sprigs.
- Cover the pot and reduce heat to medium-low.
- Braise for 45 minutes until the octopus is very tender and can be easily pierced with a fork.
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Ready when: Octopus is very tender and easily pierced with a fork, braising liquid is slightly reduced
Tip: Don't skip the initial sear—it develops deeper flavor. Octopus needs long, slow cooking to tenderize.
2
Prepare the tomato sauce
- While the octopus braises, combine the crushed canned tomatoes, chopped fresh tomatoes, remaining 2 tablespoons of olive oil, and 0.25 teaspoon of sea salt in a mixing bowl.
- Stir in the ouzo and let it sit until needed.
- This brief marinating allows the flavors to marry.
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Tip: Mixing fresh and canned tomatoes gives both brightness and body to the sauce.
3
Cook the pasta
- Bring a large pot of salted water to a boil.
- Add the bucatini and cook until just al dente, about 8–9 minutes (the pasta will continue to cook in the oven).
- Drain in a colander and set aside.
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Ready when: Pasta bends when folded but still has slight resistance when bitten
Tip: Slightly undercook the pasta—it will finish cooking in the oven and won't become mushy.
4
Remove octopus and reduce braising liquid
- Once the octopus is tender, remove it from the pot with a slotted spoon and place on a cutting board.
- Discard the bay leaves and thyme sprigs.
- Increase the heat to high and simmer the braising liquid for 5 minutes to concentrate the flavors and reduce it slightly.
- You should have about 0.75 cup (180 ml) of braising liquid remaining.
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Ready when: Liquid is noticeably reduced and slightly thickened, has concentrated briny flavor
Tip: This concentrated stock adds deep umami to the final dish.
5
Cut octopus into pieces
- Once cooled slightly, cut the octopus tentacles into 1.5-inch (4 cm) pieces, removing any remaining hard beak material from the center.
- You should have about 1.5 pounds (680 g) of cooked octopus.
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Ready when: All octopus is cut into uniform pieces, ready to combine
Tip: Cutting when slightly warm is easier; the meat is more tender to work with.
6
Combine pasta, octopus, and sauce
- In a large mixing bowl, combine the cooked bucatini, cut octopus pieces, tomato sauce mixture, and the reduced braising liquid.
- Toss gently to distribute the octopus and sauce evenly throughout the pasta.
- Season with sea salt, black pepper, and red pepper flakes to taste.
- Transfer the mixture to the 9×13-inch baking dish, spreading it evenly.
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Ready when: Pasta is evenly coated with sauce and octopus is distributed throughout
Tip: Don't break the pasta too much when tossing—long strands look more rustic and appealing.
7
Bake until goldenOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven.
- Bake for 20–25 minutes, stirring once halfway through, until the top is golden brown and the edges are slightly crispy.
- The pasta should be tender and the sauce bubbling around the sides.
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Ready when: Top is golden brown, pasta is fully tender, sauce is bubbling at the edges
Tip: Stir halfway through baking to ensure even cooking. The crispy edges are a desirable feature.
8
Rest and finish
- Remove the baking dish from the oven and let rest for 5 minutes.
- This allows the pasta to absorb the remaining sauce and makes serving easier.
- Garnish generously with fresh chopped parsley and crumbled feta cheese if desired.
- Serve warm, drizzling each portion with a little extra virgin olive oil.
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Ready when: Dish has cooled slightly and pasta has absorbed excess moisture
Tip: The feta adds a salty, tangy brightness that complements the sweet tomato and licorice notes of ouzo.

Good to know

Tips

Frozen octopus is just as tender and flavorful as fresh—thaw overnight in the refrigerator and pat dry before searing.
The key to tender octopus is gentle, slow braising. Rushing this step results in tough, chewy meat.
Use good-quality extra-virgin olive oil for drizzling at the end—it makes a noticeable difference to the final dish.
This dish is wonderful served with crusty bread to soak up the remaining sauce.

Make ahead

Braise the octopus up to 1 day ahead. Cool, cover, and refrigerate the octopus and braising liquid separately. Warm gently before combining with pasta and sauce. The tomato sauce can also be prepared the day before and refrigerated.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (160°C) oven for 15–20 minutes, covered with foil, adding a splash of water or stock if the pasta seems dry. The dish does not freeze well due to the texture of the pasta and octopus after thawing.

Substitutions

ouzo or anise-flavored liqueur → anise-flavored liqueur (such as Pernod) or dry white wine mixed with a pinch of ground anise seed. If ouzo is unavailable, these alternatives preserve the anise-forward flavor profile. Use dry white wine alone for a more straightforward taste without the licorice note.
fish or seafood stock → chicken stock or vegetable stock. Fish stock is ideal but chicken or vegetable stock works well. You may add a pinch of sea salt to compensate for less briny flavor.
bucatini pasta → spaghetti, linguine, or thick spaghetti. Any long, strand pasta works; bucatini's hollow center helps it absorb sauce, but other shapes deliver similar results.
crumbled feta cheese → Pecorino Romano or Mizithra cheese. Both are Greek-style hard cheeses that add a similar salty brightness, though Pecorino is slightly sharper.