Penne With Octopus And New Potatoes

Preparation:

Preparation: Carefully wash the octopus under running water, place it in a large saucepan with abundant boiling water, cook it covered over low heat for 50 minutes and let it cool in the cooking liquid. Peel the chips, wash them, cut them into small pieces and gradually soak them in cold water. Peel and thinly slice the onion and brown it over low heat in a non-stick pan with 3 tablespoons of oil and the garlic. Add the potatoes, drained and dried with a tea towel, the herbs, salt and pepper and continue cooking until golden. Meanwhile, deprive the octopus of the eyes with a small knife, then of the beak, pushing it upwards, then remove the skin, which will come off easily, and cut it into small pieces. When the potatoes are cooked, add the octopus, mix and leave to infuse for a few moments. Boil the pasta in plenty of salted water, drain it al dente, pour it into the pan with the sauce and sauté over high heat for a minute, adding a drizzle of oil if necessary. Finally, sprinkle with freshly ground pepper and serve.