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

Rinse with plenty of water and let it strain thoroughly.

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

Stir in the wine, add the tomatoes and two cups of hot water.

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

As soon as the octopus gets tender (it should be almost fully cooked) check if there is enough liquid in the pot (in any other case add hot water) and add the corallini.

From this point onwards stir constantly so that the pasta doesn't stick to the bottom of the pot.

Serve and if you like sprinkle with a little parsley and freshly ground pepper.