- 560 gr Baby octopus
- 300gr tomato puree
- 2 garlic cloves
- chili pepper
- 200gr peas
- extra virgin olive oil
In a pan, roast garlic, chili pepper and the baby octopus in extra virgin olive oil.
Add tomato, peas and parsley and cook for 10 minutes to make the sauce thicker.
Serve it with additional fresh parsley.