25-Min Polpo alla Luciana
Tender braised octopus in a garlicky tomato sauce with olives and capers—a Neapolitan classic that tastes like you simmered it for hours but comes together in minutes with frozen octopus.
- Total time
- 25 min
- Servings
- 2
- Calories
- 245
- Protein
- 28g
Ingredients
- 1 lb frozen octopus, thawed
- 14 oz canned crushed tomatoes
- 4 cloves garlic cloves, minced
- ½ cup Kalamata olives, pitted
- 2 tbsp capers in brine, drained
- ¼ cup dry white wine
Instructions
- 1
Heat olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add garlic and cook 30 seconds until fragrant, then add the octopus and sear 2 minutes per side.
- 3
Pour in white wine and scrape up any browned bits, then simmer 1 minute until alcohol reduces.
- 4
Add crushed tomatoes, olives, and capers; bring to a gentle simmer and cook 12–15 minutes until octopus is tender.
- 5
Season with salt and black pepper to taste.
- 6
Serve hot in a shallow bowl with crusty bread to soak the sauce.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- cutting board
- knife
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