My Favourite Chilled Genovese Pasta

• 80 grams Capellini (0.9 mm pasta)
• 50 grams Cooked octopus
• 1/2 tin Tinned tuna
• 8 Cherry tomatoes
• 3 tbsp Genovese sauce
• 1 tbsp Pasta cooking liquid (or water)
• 1 tbsp Olive oil
• 1 Salt and pepper
• 1 Chilli powder

1. Thinly slice the cooked octopus.
2. Cut the cherry tomatoes in half.
3. Drain the brine from the tinned tuna.
4. Boil plenty of water in a large pot and add some salt (not listed in the ingredients).
5. Cook the pasta.
6. (Add about 1 tablespoon of salt per 1 L of water.)
7. After cooking the pasta, save 1 tablespoon of the boiled liquid and drain the pasta into a colander.
8. Rinse the pasta with running water and cool.
9. Put several ice cubes on the pasta to chill and drain at the same time.
10. Meanwhile mix ingredients in a large bowl.
11. Combine the drained pasta from Step 4 into the bowl from Step 5 and mix.
12. Check the seasoning and add more salt and pepper if necessary.
13. Transfer the pasta to a serving dish.
14. Place the tuna, octopus, and cherry tomatoes on top.
15. Sprinkle with olive oil, black pepper, and chilli powder.
16. I recommend "Brandy"'s Genovese sauce.
17. The fragrant Genovese sauce is delicious!
18. For Octopus carpaccio
19. For Chilled pasta with Double Sauce.

capellini, octopus, tuna, tomatoes, genovese sauce, pasta cooking liquid, olive oil, salt, chilli powder

Taken from cookpad.com/us/recipes/155410-my-favourite-chilled-genovese-pasta (may not work)