1 kg. of little polpi,
400 gr. of peeled tomatoes,
400 gr. of potatoes,
1/2 onion,
1 garlic segment,
origan,
1/2 glass of white wine,
extra virgin olive oil,
salt
chili.
Clean the little polpi and drain it. Peel and wash the potatoes. Cut it in big pieces and fry slightly it with the finely minced onion and the garlic and cook it for a pair of minutes.
Add the pieces of the tomatoes, salt and season it.
Unite the little polpi, add the glass of wine and make it to evaporate. Then cook it on a moderate flame for 20 minutes about, stiring it every so often. At the end of the cooking sprinkle it with abundant origan and a little of chili. Serve it when it is hot, seasoned with its juice and the potatoes.