3 x 500g Octopus, tenderised, cleaned, head discarded
⅓ cup extra virgin olive oil
3 cloves garlic, finely sliced
1 small red onion
⅓ cup dry white wine
400g canned tomatoes, chopped
⅓ cup Ligurian olives
4 sprigs thyme
1 bay leaf, torn
Salt flakes and freshly ground black pepper, to taste
⅓ cup roughly chopped flat-leaf parsley
Cooked macaroni, to serve

Preheat oven to 180ºC.

 

Cut Octopus tentacles into chunks.

 

Heat olive oil in a large frying pan. Add garlic and onion and cook for a minute then stir in Octopus, and cook for a few minutes until it all comes into contact with the pan and turns opaque. Add wine and bring to the boil, stirring well. Stir in tomatoes, olives, thyme, bay, salt and pepper and pour into a baking dish.

 

Cover with a tight fitting lid and cook for 30 minutes. Baste and return to oven for another 30 minutes, then check to see if tentacles are tender. If not, continue cooking, checking every 15 minutes until tender, this may take another 30-60 minutes, depending on the size of the Octopus.

 

Serve with macaroni.