Pasta with Tomatoes and Octopus

Ingredients

• 1 Octopus (pre‑cooked about 500 g)
• 50 ml white wine vinegar
• Salt
• 1 sprig rosemary
• 4 stems thyme
• 1 stem parsley
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 120 ml dry white wine
• 300 g cherry tomatoes
• 500 g Tagliatelle
• 50 g black olives (pitted)
• 2 tbsp freshly chopped parsley
• pepper (ground)

Instructions

1. 1.

   Wash the octopus, bring about 2 l water, vinegar and 1 tbsp salt to a boil in a pot. Simmer covered on low heat for 1–1.5 hours. Add herbs during the last 15 minutes. Test doneness with a fork; if it pulls away easily, it is tender. Remove from broth, cool, then cut into pieces.

2. 2.

   Peel and finely dice onion and garlic. Sauté in a hot pan with oil until translucent. Deglaze with wine. Wash, clean, halve tomatoes. Add about half to the pan and simmer for ~10 minutes until slightly thickened.

3. 3.

   Cook pasta in salted water al dente.

4. 4.

   Drain olives and halve them. Combine with remaining tomatoes, octopus, parsley, and olives in the sauce. Let rest 1–2 minutes. Season with salt and pepper, then fold in drained pasta. Plate and serve.