Ingredients for 4 people
- 500g of paccheri Pasta Armando
- 600 g of octopus
- 6 tablespoons of tomato paste
- 600 g of cherry tomato puree
- Celery
- Carrot
- Onion
- Parsley
- Oil
- Salt
Chop the celery, carrot, and onion and sauté them in a high-sided pan with a drizzle of extra virgin olive oil. Add a splash of water and cook over low heat for about 15 minutes. Add the octopus, previously boiled or cooked at a low temperature, and cook for 5 minutes to absorb the flavors.
Combine the tomato paste and the cherry tomato puree and cook for 15 minutes, adding a little water if the sauce reduces too much.
Cook the Armando paccheri pasta in plenty of salted water.
Drain them al dente directly into the pan with the octopus ragù, stir for a few moments and then... hurry to the table, it's ready!
Enjoy your meal!
