Octopus Tomato Spaghetti

Steps

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1. 1
   Prepare the boiled octopus and cut the tentacles in half. Make shallow cuts at 3mm intervals, then slice along the cuts to create a textured surface and more tender texture.
   ≈0:16
2. 2
   Place the octopus in a tray, pour sake over it, and toss to combine. (Omit if sake is unavailable.)
   ≈0:57
3. 3
   Cut the tomato into 2cm thick slices. Cut the zucchini into 5mm thick half-moons.
   ≈1:03
4. 4
   Heat salted water (0.7–1% salt) in a pot and bring to a boil. Add the spaghetti and cook for about 1 minute until just al dente.
   ≈1:17
5. 5
   Heat a frying pan, add olive oil, then add the zucchini. Sauté until golden on both sides.
   ≈1:42
6. 6
   Reduce heat to low, add the chopped garlic and dried chili pepper. Stir until fragrant.
   ≈1:58
7. 7
   Add the tomato slices. Since tomatoes release a lot of moisture, continue cooking to reduce the liquid slightly. Season with a pinch of salt.
   ≈2:17
8. 8
   Check the pasta for doneness. When the pasta is nearly cooked through, add the octopus to the pan.
   ≈2:39
9. 9
   Add the soy sauce and butter. Gently toss to combine and reduce heat to low.
   ≈2:56
10. 10
    Transfer the spaghetti to a serving plate. Use tongs to pick up the pasta and ingredients together and place on the plate.
    ≈3:10
11. 11
    Finish by sprinkling coarsely ground black pepper, grated Parmesan cheese, and chopped parsley on top.
    ≈3:49