Serves 4

Ingredients
1 octopus of about 800g
200g chopped tomato sauce
100g black olives
30g capers
1 clove of garlic
80ml white wine
3 anchovies in oil
Parsley
Extra virgin olive oil
Salt and pepper

Preparation

Bring the water to a boil in a large saucepan. Add the washed and gutted octopus and let it cook for about 20 minutes.

After cooking turn off the heat and let it cool in its water.

Drain the octopus and cut into thick slices.

In a separate saucepan, fry the garlic in a drizzle of oil and add the anchovies until dissolved.

Pour the white wine, add the capers and the pitted olives.

Pour the tomato sauce and let it simmer.

When cooked, add the octopus to the mixture, season with salt if necessary and flavour with pepper and a handful of chopped parsley and serve.

This recipe is served at Pegasus Restaurant.

Saul Halevi is an Executive chef, Hotel Phoenicia, Floriana.