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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
Directions:
Step#1- In a large sauté pan add oil, garlic, and hot pepper and on medium heat sauté until garlic is golden.
Step#2- Add the octopus and keeping the heat on high let it cook for 5 minutes covered until they release their water.
Step#3- Add wine and cook uncovered.
Step#4- Add tomatoes and parsley and let it cook for about 30 minutes.
Step#5- Taste and adjust salt.
Step#6- Pierce with a fork to see if octopus is cooked through and tender.
Step#7- Enjoy over spaghetti or serve with crusty garlic bread as an appetizer.
Buon appetito!
