Neapolitan Octopus in Tomato Sauce

By the GetYourMacros team · 10 September 2026

A classic Neapolitan dish where octopus is slow-cooked in its own juices with tomatoes and olives.

• Time 15 min
• Course Main course
• Diet Pescatarian
• Cuisine Italian
• Allergens gluten, shellfish

Ingredients (1 serving)

• 250 g Octopus
• 200 g Canned peeled tomatoes
• 20 g Pitted olives (drained)
• Capers to taste
• 40 g Wholegrain bread
• Garlic to taste
• 5 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Thoroughly clean the octopus and cut it into large chunks.
2. In a heavy-bottomed pot, sauté the garlic with olive oil, then add the octopus.
3. Add the canned tomatoes, olives, and rinsed capers.
4. Cover with a tight lid and simmer on very low heat for 40-45 minutes until tender.
5. Do not add water; the octopus must cook in its own liquid ( 'a purpo se coce dinto all'acqua soja').
6. Serve the octopus hot with the thick sauce and toasted wholegrain bread.

Tips

• Keep the lid on for the entire cooking time to ensure the octopus stays moist and tender.
• This dish is even better reheated the next day when the flavors have melded.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.