Ingredients

1 K curly octopus, 250g small tomatoes, 60g black olives,30g salty capers, 1 and 1/2 decilitre extra virgin olive oil, 2 cloves garlic, chopped parsley, red hot pepper (optional), salt.

Procedure

Frizzle garlic in oil. Add curly octopus well cleaned (the octopus' head has to be covered by tentacles), desalinised capers and chopped tomatoes. Cover and cook. When is cooked for about 45 minutes add black pitted olives and chopped parsley, complete cooking.
Curly octopus’ sauce is excellent for pasta: in this case, remove curly octopus from sauce, boil 320/400g linguine and drain slightly undercooked, add to the sauce and sautè. Serve with curly octopus and chopped parsley. You'll have as a result "Linguine with Curly Octopus Sauce".