This works best with little grape tomaotes that are halved at most but can be done with any size diced fairly fine. 12-15 baby octopus or 1 whole octopus can be used. If one large on cut it into medium pieces when you add the tomatoes.
- 2 1/2 lbs baby octopus
- 1 onion halved and thinly sliced
- 2 garlic cloves chopped roughly
- 2 cups grape tomatoes larger ones halved
- 1/3 cup red wine
- 1 tbsp chopped sage
- 3 tbsp chopped basil
Heat olive oil in a large saute pan over medium heat and add onion. Saute until golden and all rings are separated, then add garlic, sage and octopus. Stir to one layer and cover. Saute over low heat for one hour stirring occasionally. Add tomatoes, wine and basil and saute covered for another hour until sauce is thick. Serve with polenta.