Spaghettino with Baby Octopus Sauce

Method

1. Finely chop the red onion.
2. In a casserole, heat extra virgin olive oil and sauté the onion until soft.
3. Add the raw baby octopus cut into pieces and cook for 5 minutes.
4. Season with salt and pepper, then deglaze with red wine.
5. Add tomato passata and let it simmer for one hour.
6. Stir in chopped chives and lemon zest.
7. Cook the artisanal spaghetti according to package instructions.
8. In the last 2 minutes of cooking, transfer the spaghetti to the sauce and finish cooking together.
9. Cream the pasta with a drizzle of olive oil and serve immediately.