Moscardini in Guazzetto di Pomodoro

Method

1. Finely chop celery and onion (no carrot). Peel a garlic clove and spear it with a toothpick so it can be removed later.
2. In a large pan, heat a generous drizzle of olive oil. Sauté celery, onion, and the garlic clove over medium heat until softened, about 5 minutes.
3. Add the moscardini (small octopus) to the pan and stir for a minute.
4. Pour in a glass of dry white wine. Let the alcohol evaporate, about 1-2 minutes.
5. Add tomato passata (about 2-3 cups) and a chili pepper (whole or chopped). Stir to combine.
6. Add a little hot water (about ½ cup), season with salt and pepper, and bring to a simmer.
7. Cover the pan with a lid and cook over low heat for about 1 hour, or until the octopus is tender.
8. Remove the garlic clove and chili pepper if desired. Taste and adjust seasoning. Serve hot, optionally with crusty bread.