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Fish, Maghreb and Middle East

Makrouna with octopus

Makrouna with octopus is a Tunisian pasta dish served in a tomato sauce spiced with harissa, with slow simmered octopus. It serves 4, takes 1h10, is medium difficulty, and costs about €5.00 per person. The key to success is using already cooked octopus, which turns tender as it simmers gently in the sauce instead of toughening up.

Here's makrouna, Tunisian pasta in a tomato sauce spiced with harissa, with tender slow simmered octopus.

Makrouna with octopus
Total time
1 h 10
Difficulty
Medium
Cost per person
€5.00
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer
The kids
They generally like it

Makrouna with octopus combines soft, sauce coated pasta with the gentle bite of harissa and the warm scent of caraway running through the sauce. The octopus, simmered rather than grilled, stays tender and soaks up the flavor of tomato and garlic. It's a generous dish without feeling heavy, a change from everyday pasta while still feeling familiar to kids.

This is a recipe for an evening when you have a bit more time, or a Sunday when you want to cook something out of the ordinary without tackling anything complicated. Kids who already love pasta tend to enjoy the octopus without even noticing it, tucked into a sauce they already know. Mon Chou suggests it with the pre-cooked octopus trick so you don't lose your whole evening to it.

The ingredients

4 people

Fish counter

  • Cooked octopus, cut into pieces 800 g

Pantry

  • Spaghetti or long macaronioften in the pantry 350 g
  • Crushed tomatoesoften in the pantry 600 g
  • Tomato pasteoften in the pantry 2 tbsp
  • Harissaoften in the pantry 1 tbsp
  • Ground carawayoften in the pantry 1 tsp
  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 5 cloves
  • Onion 1
  • Flat leaf parsley 1 bunch

Allergens Gluten, Mollusks

The step by step recipe

  1. Heat the oil and sauté the chopped onion, then add the garlic, paprika, caraway, and tomato paste.

    Let the tomato paste cook for a minute, it loses its metallic taste.

  2. Add the crushed tomatoes, harissa, salt, and pepper, then let it simmer gently. 15 min

    Crush the tomatoes with the back of a spoon for a smoother sauce.

  3. Add the octopus pieces and let them soak up the sauce. 15 min

    If the octopus is raw, cook it first for 45 minutes in barely simmering water.

  4. Meanwhile, cook the pasta al dente in a large pot of salted water, then drain it. 10 min

    Save half a cup of the cooking water, it helps bind the sauce.

  5. Toss the pasta with the octopus sauce, sprinkle with chopped parsley, and serve right away.

    Finish the pasta for a minute in the sauce, it soaks up the flavor instead of sitting on the side.

Our tips to get it right

  • Pick long macaroni or thick spaghetti, they hold up better under a generous coat of sauce than thin noodles.
  • Taste the sauce before adding the octopus, harissa strength varies a lot between brands, so add another half spoon if you want more heat.
  • Don't let the octopus boil hard once it's in the sauce, a gentle simmer keeps it from turning rubbery.

The variations

  • Swap the octopus for peeled shrimp added only 5 minutes before the end, for a quicker version.
  • For a vegetarian version, replace the octopus with cooked chickpeas and keep the same spiced tomato sauce.
  • For kids sensitive to spice, cut the harissa in half and serve extra harissa on the side for adults.

What to serve it with

  • A cucumber and mint salad
  • Tunisian bread or a baguette
  • Cold water with lemon

Storage

Makrouna with octopus keeps for 2 days in the fridge in a sealed container. It doesn't freeze especially well because the pasta softens, so it's better to freeze just the octopus sauce and cook fresh pasta when serving. Reheat gently in a pan with a splash of water to loosen the sauce.

Questions about this dish

Can I use frozen octopus for this recipe?

Yes, frozen pre-cooked octopus works perfectly well and saves time. Just thaw it in the fridge overnight before adding it to the sauce.

What if I can only find raw octopus?

You'll need to cook it first, about 45 minutes in barely simmering water until tender. Cut it into pieces afterward before adding it to the sauce as directed.

Can I make the octopus sauce ahead of time?

Yes, the octopus sauce can be made the day before and kept in the fridge. Just reheat it gently and cook fresh pasta right before serving.

What can replace caraway if I don't have any?

Ground cumin works as a substitute, giving a slightly rounder, less anise like flavor. The sauce will still be fragrant and close to the original.

How long does it take to make a makrouna with octopus?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a makrouna with octopus?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a makrouna with octopus cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, mollusks. Always check the labels of the products you buy.

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