Moscardini alla Luciana

Method

1. Clean the baby octopus: remove the mouth and eyes, then rinse under running water.
2. Sauté a crushed garlic clove in extra virgin olive oil; add chili pepper if desired.
3. Add the octopus and let them brown.
4. Deglaze with white wine.
5. Remove the garlic and add the canned tomatoes. Do not salt yet.
6. Lower the flame, cover, and cook.
7. After about 10 minutes, remove the lid and add desalted capers.
8. Continue cooking uncovered until the sauce thickens.
9. Adjust salt, turn off the heat, and add chopped parsley.
10. Let rest a few minutes before serving.