2 tablespoons (use the same amount when doubling the recipe)
(A) Garlic (thinly sliced)
Red chili peppers (sliced into rounds)
(B) Boiled octopus (rough chopped into twice the size of the olives)
(B) Black olives
1/2 amount of octopus
Brown mushrooms (or your choice of mushrooms, or boiled potatoes)
Pesto sauce (or minced fresh or dry basil) (optional, see Step 11)
Combine the ingredients marked 'A' in an unheated frying pan. Sauté on low heat until the garlic becomes fragrant.
Add the sliced dried red pepper. Do this before the garlic starts to brown.
When the garlic is light brown add the 'B' ingredients and coat with oil. Sauté for 10 seconds.
Increase to medium heat and add the white wine. Cook until the alcohol evaporates.
Just before the alcohol evaporatescompletely, add the mushrooms and lightly sauté.
Drizzle on the pesto and toss, then it's done. Serve with all the liquid from the pan.
This is a very easy, quick dish using octopus and olives. It will whet your appetite and fill your taste buds with bouquet of flavors.
Arranged on fancy platter, it's perfect for welcoming dinner guests to your home. It's also tasty served chilled.
Note: Both the boiled octopus and olives contain salt, so I don't season with any salt and pepper.
The photo shows the genovese sauce that I love to use. Adjust the seasoning with rock salt to taste.
If you're using fresh or dried basil, use rock salt to adjust the favor.
I recommend a related dish Recipe ID: 2504645, for Octopus and Olive Arrabiata
Story Behind this Recipe
This is a speedy dish I make that always gathers a crowd. I love aglio e olio.
When I add the mushrooms in Step 5, I like to cook them on the lowest heat. You can use whatever heat setting you like for the other ingredients. Feel free to add potatoes -- just parboil them beforehand. It's convenient to cook them in the microwave.