Time
2 hours
Serves
4
Difficulty
Easy
Ingredients
1 octopus about 1-1½ kg in weight
500g canned whole peeled tomatoes
1 clove of garlic
salt, to taste
extra virgin olive oil, as needed
1 ½ tbsp butter
1 chilli pepper
Method
Prepare a sauce with the garlic, oil, chilli pepper, and tomatoes, crushed together, and cook for 20 minutes.
Boil the octopus with a cork in the water until tender, then sauté it quickly in a frying pan with oil and butter (to colour it golden).
Serve with a generous splash of sauce on a plate and place the tentacles on top.
