70 ml olive oil1onion, thinly sliced2garlic cloves, finely chopped1 kg baby octopus, cleaned, heads reserved, tentacles halved1/2 tspeach sweet paprika and ground chilli200 ml dry red wine400 gmcanned cherry tomatoes3thyme sprigs, plus extra leaves to serve1fresh bay leaf1cinnamon quill350 gm dried ditali
Preheat oven to 180C. Heat oil in a large casserole over medium-high heat, add onion and garlic and stir occasionally until very tender (8-10 minutes). Add octopus tentacles and heads, paprika and chilli and stir occasionally until octopus changes colour (2-3 minutes). Add wine, simmer until reduced by half (2-3 minutes), add tomato, thyme, bay leaf, cinnamon quill and 125ml hot water, then bring to the simmer. Cover with a lid and braise in oven until tender (1-1¼ hours).
Meanwhile, cook pasta in a large saucepan of boiling salted water until half-cooked
(4-5 minutes), drain and reserve 150ml pasta water. Stir pasta and reserved pasta water through octopus, season to taste and serve hot, scattered with extra thyme.