• 4 caccavelle;
  • 4 medium-sized fresh octopuses;
  • 1 jar of peeled tomatoes;
  • 1 clove of garlic
  • Chili pepper to taste
  • Extra virgin olive oil to taste
  • Salt qq


Fry garlic, chilli and extra virgin olive oil in a pan. Add 4 medium-sized octopuses; halfway through cooking add a jar of peeled tomatoes. Cook for about 30 minutes with the lid on. Then cook the 4 caccavelle in about 4 liters of water for 15 minutes. Arrange the caccavelle on a plate, finally adding an octopus in each of it with a little sauce, perhaps with a sprig of parsley to embellish.