Recipe courtesy of David Rocco

Octopus in Tomato Sauce

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Cook: 1 hr 10 min
  • Yield: 6 servings
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4 tablespoons/60 ml extra-virgin olive oil

3 cloves garlic, crushed

1 teaspoon/15 ml red chile peppers, crushed

5 anchovy fillets, chopped

1 (28-ounces/796 ml) jar tomato puree

2 pounds/1 kg octopus

Salt and freshly ground black pepper

Large bunch fresh flat-leaf parsley, leaves picked and chopped


  1. In a pan, heat up the extra-virgin olive oil. Add the garlic, chile peppers, and anchovies and let cook together. Add the tomato puree, octopus, salt, and black pepper and stir. Let the octopus cook for approximately 1 hour, or until tender. Stir in the parsley and serve.