Preparation:

1. Octopus is cut into bite-size, dry tomatoes are coarse.
2. Chop garlic, onion, celery and cut the tomato into 1cm square.
3. Put olive oil, garlic, hawk claws in the pan, put on the low heat, add scallion onions and celery, stir - fry, when you are fine you add octopus, tomato, tomato puree, salt, and pepper. Add basil and cook for 20 minutes with a low heat.
4. Add the black olives as grains to the finish, add the rest of the basil leaves and cook for another 5 minutes.
5. Serve with boiled penne and serve in the dish, turn extra virgin olive oil and scatter the chopped parsley.