Paccheri with octopus ragù

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Octopus170 g
• Tomato passata150 g
• Onion20 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• White wine40 ml
• Parsleyto taste
• Chili pepperto taste
• Saltto taste

Contains: gluten, shellfish, sulphites,

Method

1. Rinse the raw octopus, remove the eyes and beak if present and cut it into small pieces, about 1 cm; peel and chop the onion.
2. Heat the olive oil in a saucepan over medium heat and soften the onion with the crushed garlic for 3 minutes, until the onion is translucent.
3. Add the octopus and cook for 5 minutes over medium heat, stirring, until it releases its liquid and turns pinkish.
4. Deglaze with the white wine and let it evaporate for 2 minutes, until you no longer smell alcohol; add the passata and a pinch of chilli, cover and cook gently for 50 minutes, stirring now and then, until the octopus is very tender; no salt needed, octopus is already salty. Remove the garlic.
5. Towards the end bring a pan of water to the boil for the pasta, salt it and add the paccheri; cook for the time on the packet, usually 12–14 minutes, until al dente.
6. Drain them, keeping a small ladle of the cooking water, and toss them in the ragù for a minute, loosening if needed; finish with chopped parsley.