garlic, to taste
chili pepper, to taste
parsley stalks, to taste
crusty bread, for serving (at least 2 kg for the “scarpetta” — mopping up the sauce!)
Instructions:
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PROCEDURE:
In a terracotta pan or heavy-bottomed pot, gently sauté the garlic, olive oil, chili pepper, and parsley stalks over medium-low heat for about 2 minutes, just until fragrant.
Add the cleaned octopus, cover with a lid, and cook for 20–30 minutes, until the liquid they release has almost completely reduced.
Stir in the cherry tomatoes, olives, and capers. Cover again and simmer for another 10–15 minutes.
Remove the lid and let the sauce thicken slightly until rich and glossy.
Serve immediately with plenty of crusty bread to soak up every last bit of sauce.
Enjoy — and don’t forget the scarpetta!
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