Octopus in tomato sauce with Vermicelli (Vermicelli al polipo in salsa di pomodoro)

There is a lot of wisdom enclosed in proverbs, even if they are just short little phrases, because they are the result of human experiences through the ages.
What have proverbs got to do with cooking recipes? Well, there is a Neapolitan proverb that says, “O’ purp se coce n’da l’acqua soje,” which literally means: “The octopus cooks in its own water.”
In fact, as you will see below, and the proverb advises, we need to be patient and allow ourselves "to mature as we cook. " This also means that, sooner or later, we will all figure out what we must do, because just as the octopus does, we slowly cook in the water of our own experiences.
Sometimes you just have to give up. Sometimes you have just to surrender to the idea that everything will work out in the end and trust that life, one way or another, will sort everything out.

Ingredients

• 15 oz (~ 400 g) octopus
• Extra Virgin Olive Oil
• 2 cloves of garlic
• A handful fresh parsley
• ½ cup white wine
• 27 oz (~ 750 g) tomato puree
• 15 oz (~ 400 g) vermicelli (or spaghetti, or linguine)
• Salt

Directions

To get a tender octopus it must be fresh, but you can accomplish the same outcome using frozen octopus, as long as you allow to thaw at room temperature for the time needed.

Wash the octopus and cut off the head making sure you remove the beak, then take away the tentacles and leave them whole, not sliced.

In a saucepan fry the garlic in extra virgin olive oil, remove them as they become golden brown.

Add the octopus and stir it vigorously to prevent from sticking to the pot until it releases its own liquid, then add a pinch of salt and a handful of parsley and cover it with a lid. Let it simmer in low heat until the liquid is almost evaporated, about 10-15 minutes (it depends on the octopus size), and add the white wine.

Allow it to reduce and add the tomato puree, stir a little and cover again. Let it simmer in medium heat for 15-20 minutes. Verify if the octopus s tender enough before turn off the heat.

Meanwhile cook the vermicelli, as usual, "al dente," in plenty of salted water for the time indicated in the package. Drain it, put them in the saucepan and pour in it the tomato sauce with octopus, stir and serve.

Remember to put at least two pieces of octopus in every plate.

Notice: do not add Parmesan cheese, as it does not get along well with octopus!

Enjoy!