Roasted Red Pepper & Octopus Penne

Ingredients

• 400 g dried penne
• 500 g cooked octopus tentacles
• 280 g roasted red peppers in brine
• 400 g tinned chopped tomatoes
• 2 tsp smoked paprika
• 4 garlic cloves
• 1 red onion
• 3 tbsp olive oil
• 20 g fresh flat-leaf parsley

Method

1. 1

   Slice the red peppers into strips and cut the octopus tentacles into 2 cm pieces.

2. 2

   Heat the olive oil in a large frying pan. Fry the red onion and garlic over a medium heat for 5 minutes until softened.

3. 3

   Add the smoked paprika and stir for 30 seconds, then add the roasted peppers and chopped tomatoes. Simmer for 15 minutes until the sauce thickens.

4. 4

   Cook the penne in salted boiling water until al dente, then drain, reserving some pasta water.

5. 5

   Add the octopus to the sauce and cook for 3 minutes to warm through. Toss in the drained penne with a splash of pasta water.

6. 6

   Check seasoning, scatter with parsley and serve.