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Ingredients
- 2 lbs of cleaned baby octopus (900 grams)
- 5 tablespoons extra virgin olive
- 2 large garlic cloves
- 1 small chili pepper or 1/2 tsp crushed hot pepper
- 1/2 cup white wine
- 28 ounces of cherry tomatoes (800 grams)
- Chopped fresh parsley
- 1/4 cup plus more to garnish
Instructions
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In a large sauté pan add oil, garlic, and hot pepper and on medium heat sauté until garlic is golden.
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Add the octopus and keeping the heat on high let it cook for 5 minutes covered until they release their water.
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Add wine and cook uncovered.
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Add tomatoes and parsley and let it cook for about 30 minutes.
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Taste and adjust salt.
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Pierce with a fork to see if octopus is cooked through and tender.
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Enjoy over spaghetti or serve with crusty garlic bread as an appetizer.
