Heat the olive oil in a pot and add the grated onion. Sauté until it softens and just starts to color. Add the octopus and cook, stirring, until it changes color and turns slightly red. Sprinkle in the spices and bay leaves, and stir to release their aroma.

Add the tomato paste. Pour in the red wine to deglaze. Let the alcohol evaporate for a few minutes, then add the grated tomatoes and enough water to cover the ingredients.

Simmer on low heat for 10–12 minutes, stirring often, until the pasta is cooked and the dish has a little sauce left. It should not be completely dry. Season with salt and pepper toward the end of cooking. If your octopus is fresh, you may not need much salt, as it can be naturally salty.