Octopus Confit Puttanesca-Style Pasta Sauce by Takumu Koyama (Former pasta chef at 2 Michelin starred Magnolia) (Sauce only)

For one serving (100g of pasta). This dish is inspired by the techniques I learned at a two-star restaurant in Italy, where I worked. The rich tomato sauce is simmered for three hours to bring out its deep flavors. flavors. The octopus is oil-confited for two hours,, preserving its umami while making it incredibly tender. Infused with the aromas of garlic and basil, and complemented by parsley and olives, this sauce is crafted in the style of Puttanesca to create a perfect pairing for pasta. Chef Takumu Koyama trained for eight years at Ponte Vecchio, a renowned Italian restaurant in Osaka, before independently managing the pasta station at the two-Michelin-starred restaurant Magnolia near Cesena, Italy. Do give it a try!