Put water to boil.
Put the olive oil in the pan and heat up the pan, put the octopus in and sear it until golden color, and put it out to rest.
Put the chopped garlic and chili oil in the same pan.
Put the confit tomato in and crash it in the pan.
Put the Pomodoro sauce in and boil it.
Cook the pasta in the boiling water for 2 mins.
While the pasta is cooking, put the anchovy fillet and olive in the pan with sauce and break down the anchovy.
Put the pasta in the pan and put the basil in, cook it around 1 to 2 mins.
Serve the pasta with the octopus on top.
Open a bottle of Petit Chablis for pairing.
150g Bucatini (pasta)
75g smoked octopus
6 pieces of confit tomatoes
1 piece of anchovy fillet (drained), mixed with 1/2 tea spoon capers and a little bit olive (chopped) and olive oil
1 glove of garlic (chopped), mixed with chili and olive oil