Octopus Luciana style｜George George / Jiro ch's recipe transcription

Chop the octopus.
Remove the stalk from the cherry tomato, cut it in half, and sprinkle with salt to draw out the moisture.
Crush the garlic, then finely chop it, and crush the cashew nuts.

Add olive oil and garlic to a deep frying pan and heat until fragrant.
Add the octopus and lightly stir-fry, then add the cherry tomatoes and stir-fry further.

Add (A) and cover with aluminum foil.
Simmer over low heat for about 30 minutes until the octopus is soft.

Boil the pasta.
Add 3, olive oil, and pasta water to a frying pan.
Adjust so that the ratio of sauce and other ingredients is 2:1.

Add the pasta to 4 and coat with the sauce over high heat.
Sprinkle with black pepper to finish, and serve on a plate to complete.