Ingredients
- 2 large octopus, cleaned and chopped
- 1 onion, peeled and diced
- 4 garlic cloves, peeled and sliced
- A handful of black olives, with pitts
- 800g chopped tomatoes
- 500g passata
- 300ml cooking red wine
- A handful of capers
- Fresh mint leaves
- Fresh thyme leaves
- Sunflower oil
- Sea salt & crushed black pepper
Equipment
- Large pot
- Wooden spoon
- Knife
Method
- Prepare a large pot on medium heat and add some oil. Add onions, garlic, mint and thyme. Give all a stir and leave to cook for about 5 minutes.
- Add the chopped tomatoes, passata and red wine. Fill the tomato tin with water, give it a swirl to wash away any left over and add it to the pot. Cover the pot and bring to the boil.
- Add the octopus (raw, as it is), the olives and capers to the pan. Lower the heat and leave it to simmer gently for about 1.5 hrs.
Suggestion:
Use the salsa to create a lovely pasta dish or to simply enjoy dipping in some fresh crusty bread.