Rinse the 1.2 kg fresh octopus under cold water and clean it if needed, removing the beak and internal parts.

Peel and finely chop the 1 onion and 2 garlic cloves.

Place the fresh octopus in a large pot with the chopped onion and garlic.

Add 130 g tomato paste and 375 ml full-bodied red wine to the pot.

Season the octopus sauce with black pepper and stir until the tomato paste is dissolved.

Cover the pot and simmer the octopus over low heat for 50 to 60 minutes, until very tender.

Remove the tender octopus from the sauce and cut it into bite-size pieces.

Return the octopus pieces to the sauce and keep the sauce at a gentle simmer.

Bring water to a boil in the second large pot and cook 350 g spaghettoni until al dente according to package timing.

Drain the spaghettoni, reserving about 120 ml pasta cooking water.

Add the drained spaghettoni to the octopus sauce and toss until evenly coated.

Add reserved pasta water as needed and toss for 1 to 2 minutes until the sauce clings to the pasta.

Finely chop the fresh parsley and sprinkle it over the pasta before serving without added salt.