Polpo alla Luciana (Luciana-Style Octopus) is a traditional Neapolitan dish where octopus is slow-cooked in a flavorful tomato sauce.
Ingredients:
• Octopus: 2 lbs (1 kg), cleaned
• Crushed tomatoes: 1 ½ cups (360 ml)
• Garlic: 2 cloves, minced
• Black olives: ½ cup (100 g)
• Capers: 2 tbsp (30 g)
• Olive oil: 3 tbsp (45 ml)
• Parsley: 2 tbsp (8 g), chopped
• Salt: 1 tsp (5 g)
• Black pepper: ½ tsp (2.5 g)
Instructions:
1. Heat olive oil in a large pot and sauté garlic until fragrant.
2. Add octopus, tomatoes, olives, and capers. Season with salt and pepper.
3. Cover and simmer on low heat for 1 ½ hours until tender.
4. Garnish with parsley and serve hot.
Enjoy the tender and aromatic flavors of the sea with this Neapolitan classic!