Anything goes well with tomato, even octopus!

Ingredients

* 6 baby octopus, 6-oz. each
* 1/4 C. olive oil
* 2 C. chopped, canned and peeled tomatoes with their juices
* 4 Tbs. chopped parsley
* 2 lg. garlic cloves, finely chopped
* crushed red pepper
* salt

Directions

Check the base of the octopus to see if the hard beak has been removed. Squeeze it out if it hasn't. Bring a large saucepan of water to a boil. Add octopus and simmer until tender when pierced with a knife, 30-60 minutes. Drain and dry the octopus. Save some of the cooking water.

In a large heavy saucepan, heat oil over medium heat. Add octopus, tomatoes, 3 Tbs. parsley, garlic, red pepper and salt to taste. Stir to combine. Bring sauce to a simmer. Cover the pot and cook over very low heat for 30 minutes. Uncover and cook for another 15 minutes. Serve.

Serves 4.

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