PREPARING PENNE WITH OCTOPUS AND POTATOES

Preparation:

Rinse the octopus thoroughly under running water, then place it in a large pot with plenty of boiling water. Cook it covered on low heat for 50 minutes, then let it cool in the cooking liquid.

Peel the potatoes, wash them, cut them into small pieces, and soak them in cold water.

Peel and thinly slice the onion. Sauté it in a non-stick pan with 3 tablespoons of oil and the garlic over low heat. Add the potatoes, drained and dried with a towel, the herbs, salt, and pepper, and continue cooking until they are golden.

Meanwhile, remove the eyes from the octopus with a small knife, then remove the beak by pushing it upwards. Afterward, remove the skin, which will come off easily, and cut the octopus into pieces.

When the potatoes are cooked, add the octopus, stir, and let it absorb the flavours for a moment.

Cook the pasta in plenty of salted water, drain it while still firm, then toss it in the pan with the sauce and cook it on high heat for a minute, adding a drizzle of oil if needed. Finally, sprinkle with freshly ground pepper and serve.