Baby octopus Luciana-style

Chef: chef Andrea Moio main courses
Time 30 min Difficulty Easy Serves 4


  • 4 baby octopus — about 3 ½ oz  each
  • 1/4-1/2 cup extra virgin olive oil
  • 1 clove of garlic
  • 3 tablespoons salted capers (rinsed)
  • 1/3- ½ cup black olives –pitted or not, as  preferred
  • 1 can of cherry tomatoes
  • pinch of ground chili pepper
  • finely-chopped parsley to taste
  • 4 leaves of basil
  • salt to taste
  • 4 slices of toasted country or sourdough bread


Sauté the garlic in the olive oil in a frying pan and remove when golden. Add the capers, olives and chili pepper and sautè for 2 minutes over medium heat, turning with a spatula. Then add the cherry tomatoes, basil, parsley, and finally the octopus and season with salt. Add a ladleful of water and simmer gently covered for about 20 minutes. When tender, place the toasted bread on a serving dish and serve the octopus with the sauce on top.