In a terracotta pan (you can also use a normal pot), sauté the garlic, oil, chili pepper, and parsley stalks for about 2 minutes over medium-low heat.
Remove any odors and add the previously cleaned octopus.
Cover with the lid and let it cook for 20/30 minutes (the water they release should almost dry up)
Add the cherry tomatoes, olives, capers and cover again with the lid.
Let it cook for at least 10-15 minutes. Remove the lid and let the sauce thicken.
And now all you have to do is prepare 2 kg of bread for the “scarpetta” and enjoy it with me
see the continuation on the next page
