Ingredients
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2 tablespoons olive oil
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1 cup chopped carrots (from 2 carrots)
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1 cup chopped celery (from 3 celery stalks)
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½ cup chopped shallots (from 3 to 4 shallots)
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1 tablespoon minced garlic (from 3 garlic cloves)
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1 (26.46 ounce) package chopped tomatoes (such as Pomì)
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1 cup dry red wine
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2 tablespoons no-salt-added tomato paste
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¾ teaspoon kosher salt
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4 fresh thyme sprigs
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1 bay leaf
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2 pounds cleaned octopus (tubes and tentacles), rinsed
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12 ounces uncooked whole-grain linguine
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1 teaspoon black pepper
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½ cup chopped fresh flat-leaf parsley
Directions
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Heat the oil in a large skillet over medium-high. Add the chopped carrots, celery, and shallots, and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes, red wine, tomato paste, salt, thyme, and bay leaf; bring to a boil. Transfer to a 6-quart slow cooker. Nestle the octopus into the sauce. Cover and cook on LOW until the octopus is tender, 5 hours to 5 hours and 30 minutes.
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Meanwhile, cook the linguine according to the package directions, omitting the salt and fat, and transfer to a serving platter or bowl, and keep warm.
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Remove the octopus, reserving the sauce in the slow cooker. Cut the octopus into 1-inch pieces, and add to the pasta; cover with aluminum foil to keep warm. Pour the reserved sauce through a wire-mesh strainer into a medium saucepan to equal 5 cups, discarding the solids. Bring to a boil over high, and boil until reduced to 4 cups, 15 to 20 minutes. Stir in the pepper. Spoon about 2 cups of the sauce over the octopus and pasta; sprinkle with the parsley.
