Step 1

Bring a large pot of water to a boil, salt it generously and cook the pasta al dente, according to the instructions on the package. Reserve a cup of pasta water before draining.

Step 2

Meanwhile, heat the olive oil in a large pan and saute the red onion for 2-3 minutes over medium heat until it softens a bit.

Step 3

Add the garlic and red chilli flakes and continue to cook for another minute until fragrant.

Step 4

Stir in the white wine and simmer for 1-2 minutes until most of the alcohol evaporates. Then add the tomatoes and cook for 4-5 minutes until they start to break down.

Step 5

Stir in the octopus bits and cook for 4-5 minutes, stirring occasionally.

Step 6

Add the kalamata olives parsley and then transfer the cooked pasta to the pan. Toss well to cover the pasta in the sauce, season to taste and serve immediately.