Neapolitan Octopus in Tomato Sauce with Crusty Bread

Name: Neapolitan Octopus in Tomato Sauce with Crusty Bread (Polpo alla Luciana)
Total time: 2 h
Cuisine: Italian
Ingredients: ¼ cup (60 ml) extra-virgin olive oil; 1 clove garlic, peeled; Red chili pepper flakes (optional); 2 whole octopuses (about 24 ounces, or 700 g, total); ½ cup (120 ml) white wine; 20 pitted Kalamata olives; 1 tablespoon (12 g) capers; 17½ ounces (500 g) canned whole peeled tomatoes; ½ tablespoon (3.5 g) chopped parsley; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Toasted bread, for serving (optional, but highly recommended)

Polpo alla Luciana

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
2 hr

Appears in

The Italian Family Kitchen

By Eva Santaguida and Harper Alexander

Published 2024

About

This is a dish that we always look for when we visit Naples. Not only is the octopus tender and delicious, but the sauce is so yummy that we usually have to ask for a second round of toasted bread to soak up every last drop.

Ingredients

¼ cup (60 ml) extra-virgin olive oil
1 clove garlic, peeled

Europe
Italy
Naples
Main course

Method

In a large, deep sauté pan, heat the olive oil, garlic, and a sprinkle of chili pepper flakes (if using) over medium-low heat until the garlic begins to sizzle. Lay the octopuses flat in the pan, reduce the heat to low, and cover. Let cook for 15 minutes.
Add the wine and bring to a gentle simmer. Let the octopuses cook, still covered, until fork-tender, about