Octopus with Ditalini in the Pressure Cooker

Name: Octopus with Ditalini in the Pressure Cooker
Cuisine: American
Ingredients: 1.1 lbs octopus tentacles, frozen; 1 onion, finely chopped; 1 clove garlic, finely chopped; 1 large tomato, grated; 1 heaping tablespoon tomato paste; 1 wine glass red wine; 1/2 wine glass olive oil; 5 allspice berries; 2 bay leaves; Salt; Pepper; Ground cinnamon; 1.1 lbs ditalini pasta

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Octopus with Ditalini in the Pressure Cooker

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Ingredients

1.1 lbsoctopus tentacles, frozen
1onion, finely chopped
1 clovegarlic, finely chopped
1large tomato, grated
1heaping tablespoon tomato paste
1wine glass red wine
1/2wine glass olive oil
5allspice berries
2bay leaves
Salt
Pepper
Ground cinnamon
1.1 lbsditalini pasta

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Steps

1

Place the pressure cooker on high heat and add the olive oil.
2

Once the oil is hot, add the onion and sauté. After sautéing, add the octopus, which has been cut into pieces, and sauté it as well. After sautéing the octopus, add the garlic and sauté for a little longer.
3

Pour in the wine and stir to distribute it evenly. Let it sit for 2-3 minutes to allow the alcohol to evaporate.
4

Add the tomato paste and stir well until it dissolves. Then add the fresh tomato and stir to combine.
5

Add about 4 cups (1 liter) of water, preferably hot (don't worry, as the pasta will absorb it).
6

Add the bay leaves, allspice, salt, pepper, and cinnamon. Stir and once it comes to a boil, seal the pressure cooker and cook for 25 minutes.
7

After 25 minutes, when you can open the pressure cooker, add the ditalini and cook according to the package instructions. Stir regularly to prevent sticking and add boiling water if needed.
8

The dish should not be too soupy or too dry. Serve immediately because it will lose its juiciness if it cools.