Cut the octopus into pieces. Slice the onion. Cut the celery into thin round slices. Put the octopus, onion, celery, and black olives in a bowl. Season with salt and pepper and mix.
Add the vinegar, extra virgin olive oil with lemon, and pesto, and mix well. Chill the sauce you made in the refrigerator.
Boil water in a large pot. Once it comes to a boil, add 10 g of salt for every 1 litre of water. Cook the pasta 1 minute longer than instructed to by the packet.
Put the cooked pasta in a bowl filled with ice water to chill quickly. Remove from the water and dry with paper towels to remove the excess water.
Put the pasta in the bowl and mix with the sauce. Season with salt and extra virgin olive oil with lemon. Sprinkle the chopped basil leaf over the pasta to finish!
Story Behind this Recipe
Octopus and celery salad is a popular combination for starters in Italian cuisine. I modified it into a pasta dish.
The shape of spaccatelle is as if short pasta has been cut in half lengthwise. Also, it has unique springy texture, so it goes well with the sauce too. I actually really enjoyed making the dish with pasta spaccatelle. I cooked the pasta with authentic ingredients this time, but I will add capers or anchovies etc. next time.