Paccheri Con Ragu Di Polpo By Isabel Lederman | Taylor Shellfish Farms

Ingredients

• 1 tin of Ekone wild octopus
• 56g of miez paccheri
• 1 tin 800g of pomodoro san marzano tomatoes
• 5 black oil cured olives
• 5 springs of parsley
• 1 carrot
• 1 celery
• 1/2 white onion
• 2 cloves of garlic
• 1 tbsp of tomato paste diluted in water
• 1 tbsp of red wine vinegar
• 1 tsp of colatura di alice
• olive oil
• salt and pepper to taste (salt for boiling pasta)