Drowned Octopus Neapolitan Style

Method

1. In a large saucepan, heat abundant olive oil with 2 crushed garlic cloves and 1 chili pepper.
2. When the oil is hot, add the cleaned small octopus and let them sizzle for about 1 minute.
3. Immediately add hand-crushed peeled tomatoes, cover, and cook over low heat for 40–50 minutes (or until tender).
4. Add chopped fresh parsley and olives (optional), then turn off the heat and let rest for 2–3 minutes.
5. Serve with a sprinkle of fresh parsley.