The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Baby octopus, tomato, eggplant and chilli pasta

This classic southern Italian dish really benefits from the use of canned cherry tomatoes.

You'll need

250 ml (1 cup) extra-virgin olive oil 1 large eggplant, halved and thickly sliced 1 kg baby octopus, cleaned and halved lengthways 1 large onion, thinly sliced 2 cloves of garlic, finely chopped 1 tsp dried savory leaves (see note) 1 tbsp dried chilli flakes 3 fresh bay leaves 800 gm canned cherry tomatoes (see note) 1 tbsp tomato paste 1 tbsp red wine vinegar 160 gm (1 cup) green olives 500 gm dried macaroni


  • 01
  • Heat ½ cup oil in a large frying pan over medium heat, add eggplant and cook, turning once, for 5 minutes or until softened and starting to become golden. Drain eggplant on absorbent paper and transfer to a bowl.
  • 02
  • Heat remaining oil in a heavy-based casserole or saucepan over medium heat, add octopus and sauté for 3-5 minutes. Add onion, garlic, savory, chilli flakes and bay leaves and cook, stirring occasionally, for 5 minutes. Add cherry tomatoes, tomato paste, vinegar and eggplant. Stir to combine, cover and simmer for 30 minutes or until sauce thickens and octopus is tender. Add green olives and cook for another 10 minutes.
  • 03
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, then drain. Toss pasta through sauce and serve immediately.

Note Dried savory is a herb, available from Herbie's Spices. Canned cherry tomatoes are available from select supermarkets and delicatessens.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Dec 2006

You might also like...

Fast seafood recipes


Kingfish and scallop ceviche with tomato oil

10 fish recipes for Good Friday


Pan-fried John Dory agrodolce with endive and goat’s cheese

Cooking with wine


Indian-style prawn, turmeric and okra curry

Recipes with scallops


Sri Lankan snapper curry with basmati rice and yoghurt

Fresh chilli recipes


Steamed flounder with shallot and chilli dressing

Fast seafood recipes


Steamed black mussels with tomato sofrito and chorizo

Tuna and artichoke salad nicoise


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.