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1
If you use normal dried tomatoes (notsoak the dried tomatoes in hot water to soften for 20 to 30 minutes.
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2
After the dried tomatoes are softened cut roughly.
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3
If they are small ones you don't need to cut them.
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4
Add A ingredients into a 16 to 18-cm thick-bottomed pot.
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5
Cook over a low heat.
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6
You can use a frying pan.
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7
Look at Step 12 and 13.
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8
When the garlic is fragrant add B ingredients.
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9
Continue to cook until the garlic is golden brown and other ingredients infuse the oil.
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10
When the garlic is golden brown add the onion and fry.
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11
Fry the onion slowly for 5 minutes and stir all the way through to enhance the sweetness of the onion.
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12
After 5 minutes add the cooked octopus and stir altogether.
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13
Add C ingredients into Step 7.
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14
Bring to the boil and leave to stand for 30 seconds to evaporate the alcohol.
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15
Add D ingredients to Step 8 and turn the heat to very low.
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16
Stir occasionally and simmer slowly for 40 to 50 minutes.
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17
When some of the liquid has evaporated as in this photo, stir occasionally and continue to reduce a little further.
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18
Turn off the heat.
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19
Reduce until the sauce drops off the wooden spatula when lifted.
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20
The flavour has now been deepened.
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21
The cooking time differs according to the ingredient amount/ the diameter of the pan/ the heat.
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22
When you use a frying pan the sauce will be reduced faster.
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23
Ideally use a pot with a little depth and cook over a low heat.
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24
You will have tender octopus in this way.
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25
After the sauce is reduced at Step 10 add the dried oregano.
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26
Season with salt and pepper if necessary.
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27
Sprinkle with parsley.
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28
You can eat it straight away but it is better to leave to stand for several hours.
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29
It deepens the flavour.
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30
Use the sauce for pasta.
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31
When you serve it as tapas serve warm or cold.
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32
[For the pasta:] Bring 3 L of water to the boil in a large pot.
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33
Add 2 tablespoons of salt (1% of salt) just before it comes to boil.
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34
The cooking liquid is a factor deciding the taste of the resultant dish.
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35
Measure the amount of salt precisely.
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36
Put the pasta in Step 17 and cook until al dente.
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37
Drain the pasta 30 seconds to 1 minute earlier than the package instruction says.
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38
Cook over a low heat.
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39
Put 200 ml of Step 14 sauce in a frying pan for 80 g of pasta.
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40
Add 50 ml of pasta cooking liquid just before the pasta is cooked.
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41
Keep the heat to very low and do not boil down the sauce.
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42
Add the drained pasta to Step 21 over a low to medium heat.
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43
Mix all together.
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44
Plate the pasta.
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45
Sprinkle with parsley/ salt and pepper to your taste.
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46
I used linguine in this photo but use any pasta short or long.
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47
I am proud of this dish and it is seriously tasty.
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48
A great combination of octopus, black olives and spicy hot tomato sauce.
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49
is octopus and olives aglio e olio.
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50
It takes just 10 minutes to make.
