Rigatoni pasta in octopus genovese sauce

Ingredients

• 400 g of Rigatoni Leonessa
• 200 g of fresh octopus
• 6 tablespoons of extra virgin olive oil
• 4 cherry tomatoes
• 1 / 2 of red onion from Tropea
• 2 carrots
• 2 coasts of white celery
• 1 clove of garlic