Octopus Stewed Octopus and Olive Tomatoes

Serves 2 persons

Ingredient Quantity
Organic Whole Grain Penne 250g 160g
Organic Tomato Puree 200g 100g
Organic Extra Virgin Olive Oil Dolce 250ml Reasonable amount
Octopus 300g
Onion 1/4 pieces
Celery 40g
Dry tomato 1 piece
Garlic 1/2
Hawk claw 1/2 book
Tomato (medium) 1 piece


Here's the ingredients you are using:

Octopus Stewed Octopus and Olive Tomatoes


  1. Octopus is cut into bite-size, dry tomatoes are coarse.
  2. Chop garlic, onion, celery and cut the tomato into 1cm square.
  3. Put olive oil, garlic, hawk claws in the pan, put on the low heat, add scallion onions and celery, stir - fry, when you are fine you add octopus, tomato, tomato puree, leurie and wine, salt, pepper and tears. Add basil (half of the prepared amount) and cook for 20 minutes with a low heat.
  4. Add the black olives as grains to the finish, add the rest of the basil leaves and cook for another 5 minutes.
  5. Serve with boiled penne and serve in the dish, turn Extra Virgin Olive Oil and scatter the chopped parsley.