Steps

• Clean the octopus well by emptying the bag, remove the eyes and the “beak,” then cook it in a pan with water.

• When it is cooked or nearly cooked, put the water for the pasta.

• Drain the octopus, it doesn’t need to be fully cooked, don’t discard the water, cut it into not too large pieces.

• Chop the onion and carrot and sauté in a large pan, add the octopus, the tomato paste, and a bit of the octopus cooking water.

• Add the capers, cut the cherry tomatoes into pieces and add them to the rest of the ingredients.

  

• In the meantime, cook the pasta, continue cooking the octopus by adding some pasta water.

• Transfer the paccheri to the octopus ragout and toss over high heat for a couple of minutes, so the pasta absorbs the sauce.

• Add a sprinkle of parsley and serve.

  Bon appétit
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