Serves: 4
Total Calories: 150

4 to 8 baby octopus, about 6 ounces each, or 1 large octopus, about 21/2 pounds
1/4 cup olive oil
2 cups chopped canned peeled tomatoes with their juice
4 tablespoons chopped fresh flat-leaf parsley
2 cloves large garlic, finely chopped
pinch of crushed red pepper
salt

1 Check the base of the octopus to see if the hard, round beak has been removed. Squeeze it out if necessary. Bring a large saucepan of water to a boil. Add the octopus and simmer until tender when pierced with a knife, 30 to 60 minutes. Drain and dry the octopus, reserving some of the cooking liquid. Cut large octopus into bite-size pieces.

2 In a large heavy saucepan, heat the oil over medium heat. Add the octopus, tomatoes, 3 tablespoons of the parsley, the garlic, red pepper, and salt to taste. Stir to combine. Bring the sauce to a simmer. Cover the pot and cook over very low heat, stirring occasionally, for 30 minutes. Add a little of the reserved liquid if the sauce becomes too dry.

3 Uncover and cook 15 minutes more, or until the sauce is thick. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 150
Calories from Fat: 120

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