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Overhead view of moscardini affogati in a terracotta dish, deep-red tomato sauce, parsley flecks, crusty bread alongside.

Moscardini Affogati: Braised Baby Octopus in Tomato Sauce

Baby octopus braised with garlic, cherry tomatoes, chili, and white wine until fork-tender, Neapolitan style.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Antipasto
Cuisine: Italian (Neapolitan)
Calories: 393
Ingredients Method Notes

Ingredients
  

  • 1 kg baby octopus (moscardini), cleaned thaw fully and pat dry if frozen
  • 4 tbsp extra virgin olive oil
  • 4 cloves garlic cloves, thinly sliced
  • 1/2 tsp chili flakes (peperoncino) optional, adjust to taste
  • 100 ml dry white wine or dry vermouth
  • 500 g cherry tomatoes or canned San Marzano, crushed
  • 3 tbsp fresh parsley, chopped
  • 1 tsp salt or to taste; add at the end
  • 1/4 tsp black pepper

Method
 

Prep the Octopus
  1. Rinse the moscardini under cold water and check each one is fully cleaned, beak and insides removed. If frozen, thaw completely and pat dry with paper towels.
  2. Cut any larger octopus in half through the head so all the pieces cook at the same rate. Leave the smallest ones whole.
Braise the Moscardini
  1. Warm the olive oil in a 30 cm / 12-inch braising pan over medium heat. Add the garlic and chili flakes and cook for 1 minute until fragrant, don't let the garlic brown.
  2. Add the octopus and toss to coat in the oil. Cook for 2 to 3 minutes, stirring, until the outside turns pink and starts to curl.
  3. Pour in the white wine and let it bubble for 1 minute to cook off the sharp alcohol smell.
  4. Add the cherry tomatoes, crushing them lightly with the back of a spoon as they go in. Cover the pan with a lid.
  5. Reduce the heat to low and simmer, covered, for 35 to 40 minutes, stirring every 10 minutes. The octopus will release liquid, keep the lid on so it doesn't dry out.
  6. Check for doneness by piercing the thickest tentacle with a paring knife, it should slide in with almost no resistance. If it still feels chewy, cover and cook 5 to 10 minutes more.
  7. Remove the lid and simmer uncovered for 5 to 8 minutes if the sauce looks thin, until it clings lightly to the octopus.
  8. Stir in the parsley, taste, and add salt and pepper now. Serve warm with crusty bread.

Notes

  • Clean octopus thoroughly if not pre-cleaned, remove the beak and any sand.
  • Don't add water, the tomatoes and octopus release enough liquid on their own.
  • Salt only at the end once you've tasted the sauce.
  • Cut larger octopus in half so all pieces cook at the same rate.