Calamarata with Octopus Ragu

Method

1. Cut the octopus into small pieces (about 1 cm cubes). Set aside.
2. Dice the carrots, celery, and garlic finely.
3. In a large casserole, add the diced vegetables and grate the garlic over them. Add a generous amount of extra virgin olive oil and one chili pepper.
4. Sauté over high heat until the vegetables soften.
5. Rinse the cherry tomatoes and add them whole to the pot (do not cut).
6. Add the octopus pieces to the pot, cover, and let them brown for 10 minutes.
7. Pour in the red wine and let it evaporate to deglaze.
8. Add the tomato concentrate, black pepper to taste (no salt), cover, and reduce heat to low. Cook for 50 minutes.
9. After about 40 minutes, check the ragu; it should be thick and flavorful.
10. Add the raw calamarata pasta directly into the ragu, adding a splash of water if needed, and cook until al dente, stirring occasionally.
11. Finish with a drizzle of raw extra virgin olive oil and serve immediately.