Pasta with Octopus

The best octopus dish we've ever had was the deceptively simple Pasta con Pulpo at the Hotel Terrasol in Grenada, Nicaragua. No, it's not Nicaraguan. The chef, Victor Chamorro, is from California, where he was executive chef at uber-ritzy supermarket Drager's in the Bay Area. He and his wife, Katya, had long dreamed of moving back to her hometown and opening a small hotel and restaurant. We're glad they didn't stop at dreaming. The hotel is cozy and the food is fantastic, a mix of local ingredients and California culinary sensibility. It's worth a long stop if you ever visit Grenada, which you should do.

This is our attempt to recreate the dish. It's a fair approximation, delicious, but not as good as the original. Don't overdo the basil; it really brings out the flavor of the octopus.

Pasta with Octopus

3/4 pound thin spaghetti(cooked normally)
1cup cooked octopus, skin removed
¾ head garlic, chopped fine
¾ cup fresh tomatoes, chopped
1 tbsp basil
Salt
Oil
Cheese for garnish

1. In a large, hot frying pan, add about 3-4 tbsp oil
2. Add garlic and cook briskly for about 15 seconds
3. Add tomatoes and a sprinkle of salt
4. Cook two minutes or so, stirring
5. Add octopus, heat through
6. Add the basil and toss through
7. Add the pasta and combine
8. Serve with cheese