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Braised Octopus

1 Small octopus, about 1.5 lbs
1/2 lb Finely chopped onion
2 Tomatoes, skinned and chopped
2 Cloves garlic, chopped
4 tb Olive oil
1 oz Pine nuts
6 Fresh basil leaves
1 Small glass white wine


Clean the octopus. Heat oil in a saucepan and saute the onions. When they become transparent, add the garlic and tomatoes. Cook together for a few minutes, then add the pine nuts and the octopus; cook over high heat for another 2 or 3 minutes. Pour in wine, cover pan, and simmer gently until the octopus is cooked (the small ones will cook in less than 10 minutes. Just before cooking is completed, add basil leaves and salt and pepper to taste. Serve with rice.




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