Ingredients
- 600g baby octopus, cleaned
- 800g canned whole peeled tomatoes
- 60g black olives, stoned
- 25g capers, rinsed well
- a pinch of marjoram
- extra virgin olive oil, to make the tomato sauce
- 1 clove of garlic
- salt and pepper
Directions
Step 1
Purée the canned tomatoes in a blender. Take a large frying pan, add a little extra virgin olive oil, the pureed tomatoes and the whole garlic clove, bring to the boil and simmer gently for a few minutes.
Step 2
Then add the baby octopus and cook gently for 20 minutes, then add the capers, olives and marjoram. Season with salt to taste, and simmer for another 20 minutes.
Step 3
Check if the baby octopus are done by testing with a fork; if they are tender then the dish is ready. If not, cook a few minutes more.
