A classic, beloved octopus dish to connect us to our culinary roots.

Ingredients:

• 1 kg octopus
• 300 g short pasta (like elbow macaroni)
• 3 tbsp vinegar
• 70 g olive oil
• 1 onion, finely chopped
• 4-5 medium ripe tomatoes, finely chopped
• 1 small hot chili pepper, finely chopped
• 1 tbsp tomato paste
• 1 tbsp fresh parsley, roughly chopped

Instructions:

Step 1:
Rinse the octopus well. In a pot, cook it with the vinegar and one cup of water over low heat, covering the pot until the octopus softens. Remove it from the pot, saving any remaining cooking liquid. Allow it to cool, then cut it into medium-sized pieces.

Step 2:
Heat the olive oil in a pot and lightly sauté the onion. Add the tomatoes, and chopped chili pepper, and dissolve the tomato paste in one cup of water before adding it. Bring everything to a boil, then add the reserved cooking liquid, short pasta, and the octopus. Reduce the heat, cover the pot, and simmer for 10-15 minutes. Remove the lid and let the dish sit in the pot for 3-4 minutes before serving.

Step 3:
Serve with fresh parsley sprinkled on top.

Enjoy this flavorful dish as a comforting reminder of traditional flavors.