Ingredients
4 tablespoons/60 ml extra-virgin olive oil
3 cloves garlic, crushed
1 teaspoon/15 ml red chile peppers, crushed
5 anchovy fillets, chopped
1 (28-ounces/796 ml) jar tomato puree
2 pounds/1 kg octopus
Salt and freshly ground black pepper
Large bunch fresh flat-leaf parsley, leaves picked and chopped
Directions
In a pan, heat up the extra-virgin olive oil.
Add the garlic, chile peppers, and anchovies and let cook together.
Add the tomato puree, octopus, salt, and black pepper and stir.
Let the octopus cook for approximately 1 hour, or until tender. Stir in the parsley and serve.
