Baby Octopus in Purgatory

2.2 lbs baby octopus (1 kg)

1 ⅔ cups canned crushed tomatoes (400 g)

1 tablespoon + 1 teaspoon garlic, about 3 cloves (15 g)

1 teaspoon fresh chili pepper (5 g)

¼ cup chopped fresh parsley, divided (1 handful)

Salt to taste

2 tablespoons extra virgin olive oil (30 g)

Start by cleaning and rinsing the baby octopus thoroughly under running water. Be sure to remove any remaining residue.

In a large saucepan, heat the olive oil over medium heat. Add the crushed garlic cloves, the halved (or whole, depending on your heat preference) fresh chili pepper, and parsley stems.

When the garlic starts to turn golden, add the baby octopus. Cook, stirring occasionally, until the liquid released by the octopus has evaporated.

Once the water has evaporated, add the crushed tomatoes and a pinch of salt. Stir well. Cover the pan and cook over medium heat for about 40 minutes, stirring occasionally.

After 40 minutes, remove the lid and continue cooking for 20 more minutes. Then add the chopped parsley and stir to combine. Let cook for a few more minutes to blend the flavors.

Serve hot, preferably with toasted bread or fresh crusty bread.