After cleaning the octopus, put is under running water and place it in a pot full of hot water in order to boil it for about 20 minutes with laurel leaves.

Subsequently let it cool down in its cooking water and afterwards cut it into pieces.

Then chop the onion, carrot and celery finely. In a pan sauté the mixture with a filet of olive oil and add the octopus.

Brown well everything for a couple of minutes and then add the parsley with some tomato puree.

Add some salt and chilli according to your taste.

Let the gravy cook for about 20 minutes until it becomes thick.

In the same cooking water in which you cooked the octopus previously, add some salt and cook the pasta.

Once cooked, drain it and garnish it with the previously prepared gravy and serve the dish very hot.