Take a wide skillet, add a little extra virgin olive oil, the San Marzano DOP tomatoes pureed in a blender and the whole garlic clove and cook for a few minutes.
Then add the baby octopus and cook for 20 minutes, add the capers, olives and marjoram.
Salt and cook for another 20 minutes.
Check if the baby octopus are cooked by testing with a fork; if they are tender then the dish is ready. If not, cook a few minutes more.