In a large pot, simmer the octopus for about an hour until tender.
In a separate pot, bring salted water to a boil and cook your pasta until just shy of al dente.
In a large pan, sauté the minced garlic until fragrant. Add the tomatoes, breaking them up with your spoon.
Add the wine to the pan, scraping the bottom to release any bits stuck to the pan. Allow the alcohol to cook off.
Chop the tender octopus into bite-sized pieces and add it to the sauce, simmering for a few more minutes.
Drain the pasta, reserving a cup of the pasta water. Add the pasta to the sauce, tossing to combine. Add pasta water if needed to adjust the sauce consistency.
Serve hot, garnished with fresh parsley and a squeeze of lemon.
Notes
To tenderize the octopus, simmer it slowly in a pot of water with a cork before adding it to your sauce.
Cook your pasta until it's just shy of al dente - it will continue to cook when you combine it with the sauce.
Reserve a cup of the pasta cooking water to add to your sauce if needed - the starchy water can help thicken your sauce and make it stick to the pasta better.
Don't be shy with the garlic - it's a key flavor component in this dish.
To save time, you can prepare the octopus and the sauce ahead of time and store them in the refrigerator. Simply heat the sauce and boil the pasta when ready to serve.