Rinse the 1.2 kg fresh octopus under cold water and remove the beak, eyes, and innards if they have not already been cleaned.

Peel and finely chop the 1 onion and 2 garlic cloves. Roughly chop the fresh parsley.

Place the cleaned octopus in a large saucepan with the chopped onion, garlic, parsley, black pepper, tomato paste, and red wine.

Cover the saucepan and bring the octopus mixture to a gentle simmer over low heat.

Cook the octopus over low heat for 80 to 90 minutes, turning it occasionally, until a knife slides easily into the thickest tentacle.

Remove the tender octopus from the sauce and cut it into bite-size pieces. Keep the wine-tomato sauce warm.

Bring 2 l water to a rolling boil in a large pot. Do not add salt, as specified in the original recipe.

Cook the 350 g thick spaghetti in the boiling water until al dente, following the package timing.

Drain the spaghetti, reserving about 120 ml cooking water.

Add the octopus pieces and drained spaghetti to the warm wine-tomato sauce. Toss until the pasta is evenly coated.

Loosen the sauce with reserved pasta water if needed, then finish with the remaining parsley and black pepper.