Octopus Puttanesca Recipe
Sliced octopus sauteed in a light cherry tomato sauce with capers and black olives served on a crostini bread.
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation of Octopus
- 1
Boil the Octopus
In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45 minutes or until tender. Remove and place in an ice bath to cool, then slice into bite-sized pieces.
Cooking the Sauce
- 2
Sauté the Ingredients
In a large skillet, heat the olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant (about 1 minute).
- 3
Add Tomatoes and Simmer
Add the cherry tomatoes to the skillet and cook until they start to burst, about 5-7 minutes. Stir occasionally.
- 4
Incorporate Capers and Olives
Stir in the capers and sliced black olives, cooking for an additional 3 minutes. Season with salt and black pepper to taste.
- 5
Add Octopus
Gently fold in the sliced octopus and cook for another 2-3 minutes, just to warm through. Remove from heat.
Serving
- 6
- 7
Serve
Top each crostini with a generous spoonful of the octopus puttanesca mixture. Garnish with chopped fresh parsley before serving.