- 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.