Ingredients
OCTOPUS
2 medium (500 gr each)
GARLIC
1 clove
DESALATED CAPERS
80 gr
GAETA BLACK OLIVES
180 gr
DATTERINI CHERRY TOMATOES
300 gr
TOMATO PUREE
400 gr
SALT
to taste
DRIED CHILI PEPPER
to taste
EXTRA VIRGIN OLIVE OIL
to taste
PARSLEY
1 tuft
TO ACCOMPANY
HOMELY BREAD
a few slices
How to prepare octopus Luciana style
Step 1
Start by preparing the soffritto: pour a generous drizzle of oil into a pan with high edges, fry the previously peeled garlic clove and, when it starts to sizzle, add the Gaeta black olives, the desalted capers 1 and spice with a generous pinch of dried chili pepper.

Step 2
Mix the ingredients to distribute the flavors, then add the datterini tomatoes cut in half 2.

Step 3
Continue cooking for a few minutes and, as soon as the tomatoes are slightly wilted, add salt and pour in the tomato puree 3.

Step 4
At this point, arrange the octopus, already cleaned and rinsed, and mix to flavor them 4.

Step 5
Let the octopus cook with the sauce on a low flame for 1 hour, covering with a lid and stirring occasionally 5.

Step 6
Once ready, your octopus alla luciana will be very tender and juicy: transfer them to a serving dish, garnish with a sprig of chopped parsley and enjoy them in all their goodness, accompanied by a few slices of toasted homemade bread 6.