Preparation

• 1
  Clean the octopus (remove the tooth and eye) separates the tentacles from the bag and cut into chunks (about 2.5cm-3cm long)
• 2
  Rinse the octopus with water and leave it in a colander to drain
• 3
  In a large saucepan, saute the onions in olive oil
• 4
  Add the pieces of octopus and stir for 3-4 minutes
• 5
  Add the Chardonnay and cook for a few minutes
• 6
  Add the tomato juice and the water
• 7
  Add a little salt, pepper, oregano, cover the pot and let it boil over low heat for about 30 minutes
• 8
  Pour contents of saucepan into a large baking pan
• 9
  If there is not enough broth, add some hot water and place the baking pan in preheated oven at 200°C
• 10
  Once the gravy in the oven starts to boil, add penne and continue baking
• 11
  When it starts to boil again, cover the pan with foil and turn off the stove (stirring frequently to prevent sticking)
• 12
  In 20 minutes or so penne will be drawn the broth and boil
• 13
  Serve hot.