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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes; sauté until fragrant, about 1 minute.
Add Tomatoes
Add canned San Marzano tomatoes to the skillet, breaking them up with a spoon. Season with salt and black pepper. Let the sauce simmer for 20 minutes, stirring occasionally.
Cook the Octopus
While the sauce is simmering, rinse the baby octopus and add it to the sauce. Cook for an additional 15-20 minutes until the octopus is tender.
Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Combine Pasta and Sauce
Add cooked rigatoni to the sauce, tossing to combine. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
Add Fresh Basil
Tear fresh basil leaves and gently fold them into the pasta. Adjust seasoning with salt and black pepper if needed.
Serve
Plate the rigatoni nero and sprinkle with grated Parmesan cheese. Serve hot.
