Tagliatelle with Grilled Octopus and Cherry Tomatoes

Bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions until al dente. Drain and set aside.

Preheat a grill or grill pan over medium heat. Season the octopus with salt, pepper, and chili flakes. Grill the octopus for about 5 minutes on each side, until cooked through and charred. Remove from the grill and let it cool slightly before chopping it into bite-sized pieces.

In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the cherry tomatoes and cook for 3-4 minutes, until they start to soften.

Add the cooked tagliatelle and grilled octopus to the skillet. Sprinkle with dried oregano and season with salt and pepper to taste. Toss everything together until well combined and heated through.

Serve the tagliatelle with grilled octopus and cherry tomatoes garnished with fresh parsley.