Octopus

By kbartell

Ingredients

• 2 2 2 large Octopus (I got them at Pathmark frozen, thawed them and then put into water)
• 2-3 2-3 2-3 bay Leafs
• some sugar??
• 12 used about 12 small ones since that's all I had and then added two larger ones cut into smaller pieces.
• 24 olives-about 24 --I used the oil cured and took the pit out and just chucked them in.but you can use canned ones as well.
• tomatoe sauce-18-20 oz.
• 1/2 past 1/2 can
• Italian seasoning--2-3 Tbs

Preparation

Step 1

Here is what I did for the octopus. Cook the Octopus slowly, simmer it for two hours. the Chef on Long Islnd said to boil it for 40 minutes until fork tender. I added a tablespoon of sugar and a few bay leafs to the water.

For the Sauce I took some fresh ripe tomatoes and quartered them (they were the small ones with the stems still on) and sliced about four pieces of garlic. I sliced them in case people wanted to pull them aside when eating. I sauteed the garlic, then added the tomatoes, and black olives and pepperoncini peppers and sauteed it all. Then added about 18 oz. of tomatoe sauce and 1/2 can of tomatoe paste and about 2-3 tablespoons of italian seasoning and let it cook down. i thought the final sauce was a little on the thin side so you may want to add a cornstarch mix to thicken to you liking.