Clean the octopus, remove the beak and eyes, separate the tentacles from the body, and cut it into pieces.

Rinse it with plenty of water and let it drain well.

Heat the olive oil in a large pot, add the onions to sauté, then add the octopus pieces and stir for 3-4 minutes.

Deglaze with the wine, add the tomatoes and 2 cups of hot water.

Add the bay leaves, parsley, salt, pepper, cover the pot, and let it simmer.

Once the octopus is tender (almost ready), check if there is enough liquid in the pot (otherwise add a little hot water) and add the macaroni.

From this point on, stir continuously to prevent the pasta from sticking to the bottom of the pot.

Serve and, if desired, sprinkle with a little parsley and freshly ground pepper.