My Favourite Chilled Genovese Pasta

My Favourite Chilled Genovese Pasta

This recipe is related to this Octopus carpaccio (Recipe ID: 590632). I mixed chilled capellini with Genovese sauce.

Ingredients: 1 serving

Capellini (0.9 mm pasta)
80 g
Cooked octopus
40-50 g
Tinned tuna
1/2 tin
Cherry tomatoes
about 8
●Genovese sauce (Recipe ID: 589854)
3 tablespoons
●Pasta cooking liquid (or water)
1 tablespoon
●Olive oil
1 tablespoon
●Salt and pepper
to taste
Chilli powder
to taste


1. Thinly slice the cooked octopus. Cut the cherry tomatoes in half. Drain the brine from the tinned tuna.
2. Boil plenty of water in a large pot and add some salt (not listed in the ingredients). Cook the pasta. (Add about 1 tablespoon of salt per 1 L of water.)
3. After cooking the pasta, save 1 tablespoon of the boiled liquid and drain the pasta into a colander.
4. Rinse the pasta with running water and cool. Put several ice cubes on the pasta to chill and drain at the same time.
5. Meanwhile mix ● ingredients in a large bowl.
6. Combine the drained pasta from Step 4 into the bowl from Step 5 and mix. Check the seasoning and add more salt and pepper if necessary.
7. Transfer the pasta to a serving dish. Place the tuna, octopus, and cherry tomatoes on top. Sprinkle with olive oil, black pepper, and chilli powder.
8. I recommend "Brandy"'s Genovese sauce (Recipe ID: 581801). The fragrant Genovese sauce is delicious!
9. For Octopus carpaccio (Recipe ID: 590632)
10. For Chilled pasta with Double Sauce (Recipe ID: 1144977).

Story Behind this Recipe

I tried a chilled pasta dish at a family restaurant before and I liked it. I tried to recreate a similar dish from memory. Since then, I make this pasta every summer.