A luscious southern Italian recipe from the Napoli area.
Usually you would cook the polpo for a long time. I cheated and used frozen pre-cooked tentacles.
Onions, capers, olives, chili, some parsley and smashed garlic cloves are fried until fragrant, then added tomatoes, cooked until they started popping, then added polpa di pomodoro. When everything cooked down to a nicely thick sauce, I added the thawed tentacles and cooked for a few more minutes.
This sauce can be served with pasta or simply be eaten with (preferably fresh) bread
by Subject_Slice_7797
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