Paccheri with baby octopus in a stew

Recycling leftovers has become a duty as well as an obligation today, so I reused an excellent octopus stew from Christmas Eve.

The stew was prepared with a base of soffritto (sautéed vegetables) with oil, garlic, parsley stems, and chili pepper. Cleaned and washed baby octopus was lightly toasted. Tomato puree was added and cooked over low heat for about 45 minutes. Season with black pepper, salt, and chopped parsley.

Cook the paccheri in plenty of salted water, and meanwhile, return the baby octopus stew to the pan. Add a ladle of the cooking water and the miso and bring back to a boil.

Drain the pasta at least 4 minutes before the time indicated on the package and cook it in the sauce.

Plate, garnish with chopped fresh parsley, a grind of black pepper and finish with a drizzle of extra virgin olive oil.

Serve.