Light Tomato Octopus Pasta

While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the shallot and garlic and cook for 1-2 minutes, stirring often, until fragrant but not browned.

Add the chili peppers and cook for about 30 seconds to infuse the oil. Stir in the grape tomatoes and cook for 5-7 minutes, pressing them gently as they soften and release their juices.

Season the tomato mixture with salt, black pepper, oregano, and thyme. Increase the heat to medium-high, pour in the white wine, and simmer for 1-2 minutes until the sharp alcohol aroma cooks off.

Add the cooked octopus to the skillet and warm it gently in the sauce for 1-2 minutes. Avoid boiling it for too long, as cooked octopus can become tough.

Add the drained pasta directly to the skillet and toss well, adding reserved pasta water a splash at a time until the sauce lightly coats the noodles.

Finish with lemon zest, lemon juice, and fresh basil. Taste and adjust the salt, pepper, or lemon before serving warm.