Ingredients

• octopus 1,100 kg
• 500 g of fresh tomato pulp
• 500 g long pasta (bucatini)
• 2 fresh hot peppers
• garlic
• oregano powder
• extra virgin olive oil
• salt
• pepper

To prepare the octopus bucatini, wash the octopus, put it in the pressure cooker, cover it with water and boil it calculating 20 ′ from the whistle, then drain it, peel it by removing the suction cups and reduce it to regular rings. Bring plenty of salted water to the boil to serve the bucatini. Remove the chillies from the seeds and white filaments, chop them and fry them, in a large pan, with a drizzle of oil, a pinch of oregano, 3 whole cloves of garlic and the octopus slices. Cook everything briefly, over high heat, add the chopped tomato pulp, salt, pepper and, after 10 minutes of cooking, even the bucatini, already boiled and drained al dente. Skip the pasta to flavor it, transfer it to the serving dish and serve it immediately.

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