Octopus Sauce(Salsa Di Pulpo) - cooking recipe

Ingredients

2 lb. small whole octopus, washed, cleaned and cut up
1 medium onion
1/2 c. olive oil
1 (28 oz.) can tomato puree
1/2 can water
salt to taste (use sparingly)
3 fresh basil leaves
5 parsley sprigs
1/8 tsp. oregano
1/2 tsp. red pepper, crushed
1 lb. spaghetti or metazanne

Preparation

Wash octopus in
salted water, pounding against sink to remove any sand that
may
be
in
suction
cups on tentacles. Rinse and wash again.
Remove head and discard, using only the tentacles. Rinse again
and drain.
In medium saucepan, saute onion in oil until
tender
but
not
brown.
Add
octopus and saute until octopus
curls
and turns pinkish-red.
To octopus add the rest of the ingredients.
Cook on medium-low heat for 1
hour,
stirring occasionally.
Serve
with
spaghetti
or metazanne, cooked according to package directions.
Makes 4 to 6 servings.