Spaghetti with octopus and olives

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Octopus150 g
• Cherry tomatoes120 g
• Black olives15 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Parsleyto taste
• Chili pepperto taste
• Saltto taste

Contains: gluten, shellfish,

Method

1. Rinse the octopus under cold water and bring a pan of unsalted water to the boil; holding it by the head, dip the octopus in and lift it out 3 times so the tentacles curl, then leave it in.
2. Cook over low heat, at a bare simmer, for about 40 minutes, until a fork slides easily into the thickest part; turn off the heat and let it cool in its water for 10 minutes so it stays tender.
3. Meanwhile bring a pan of water to the boil for the pasta and salt it once it boils; wash the cherry tomatoes and halve them; chop the parsley.
4. Drain the octopus and cut into roughly 2 cm pieces.
5. Add the spaghetti and cook for the time on the packet, usually 9–11 minutes, until al dente.
6. Meanwhile heat the olive oil in a frying pan over medium heat with the crushed garlic and a pinch of chilli for a minute, until it sizzles; add the tomatoes, black olives and octopus and cook for 5 minutes, until the tomatoes soften; remove the garlic.
7. Drain the spaghetti, keeping a small ladle of the cooking water, and toss them in the sauce for a minute, loosening if needed; finish with the parsley.