- 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
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.
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.
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.