Paccheri with Octopus and Cherry Tomatoes

Method

1. Clean the octopus: remove the beak and eyes, and clean the head. Rinse thoroughly.
2. Blanch the tomatoes: score the bottom, blanch in boiling water for 10 seconds, then transfer to ice water. Peel them and set aside.
3. In a large pot (cold), combine extra virgin olive oil, garlic, parsley, the peeled tomatoes (cut into pieces), the octopus cut into chunks, salt, and a piece of chili pepper. Do not add water.
4. Cover the pot with a tight-fitting lid. Cook on medium heat for about 30 minutes, until the octopus is tender. (If your lid isn't airtight, seal it with wet paper or a damp cloth.)
5. Once the octopus is cooked, remove it from the pot and set aside. Keep the cooking liquid in the pot.
6. Add water to the pot to create a broth (about 3.5 liters) and bring to a boil.
7. Add the paccheri pasta and cook according to package instructions until al dente, stirring occasionally. (Chef recommends 13 minutes, then finishing in the sauce for a total of 17 minutes.)
8. While the pasta cooks, cut the octopus into bite-sized pieces, reserving one tentacle for garnish.
9. When the pasta is almost done, add the cut octopus back into the pot and toss to combine.
10. Remove from heat. Add a generous amount of freshly grated Pecorino Romano and stir well. Serve immediately, garnished with the reserved octopus tentacle, fresh parsley, and a drizzle of extra virgin olive oil.