Original recipe makes 4 servings


  • 500 gr dry linguine (you may substitute and use any variety of pasta you fancy there is no rule here)
  • 1/4 cup olive oil (extra virgin always best)
  • 7 scallions, thinly sliced
  • 4 large cloves garlic, minced
  • 2 large tomatoes chopped
  • 1 red pepper, chopped (may use green or multi colored)
  • 1/4 cup dry white wine
  • 1/4 cup sliced olives or capers (your preference)
  • zest of 2 lemons
  • 1/2 cup chopped fresh parsley
  • 1/2 cup fresh chopped dill
  • 2 tablespoons of oregano
  • salt and pepper to taste
  • juice of 1/2 large lemon or 1 small
  • 2 cups of chopped cooked octopus (may use canned in a pinch)
  • salt and pepper to taste


Place a large pot of water on your stovetop and bring to a boil. Season well with salt and then add the linguine (pasta) and cook to tender. Strain linguini (pasta) and hold. Meanwhile, in a large skillet over medium heat saute your tomato, scallions, garlic and peppers till wilted and tender. Add wine, olives or capers and let simmer for 7 minutes then take off the heat. Add the octopus, parsley, dill, oregano, lemon zest and lemon juice and toss. Taste and adjust seasonings to your buds, add some more olive oil if needed and let sit for a while until you are ready to serve.

Serve with a dry white wine.


Recipe courtesy of Chef Sofia Karakasidou and her restaurant Kuzina by Sofia, established in 2007. Kuzina by Sofia of Cherry Hill (see Google Map) is co-owned by husband and wife team Assad Khoury and Chef Sofia Karakasidou, whose authentic, traditional and innovative Greek cuisine was learned at the hand of relatives in her home-town of Thessaloniki, Greece.