Ditalini pasta with octopus

So for me it is fast season.. this is one of the most common dishes in the Greek cuisine during lent. Voila:

Ingredients: 1-1.2kgr of fresh cleaned octopus, 2 tbsp of tomato paste, 500 gr of tomato juice, a cup of red wine, an espresso cup of apple vinegar, 1/2 cup of olive oil, a couple of cinnamon sticks, a pinch of allspice, 2 leaves of laurel, 2 onions finely cut, salt (optional, depending on the octopus) and pepper

In a deep pot saute the onion in the olive oil. Put the octopus with the vinegar and the laurels, stir, put the lid back on and let it simmer in medium fire for about 15'. Open the pot, and see if it is ready. Take it out of the pot and cut in pieces. Put the octopus back into the pot, add the tomato paste and stir. Add the tomato juice and the wine. Let the wine evaporate and add the spices. Put some hot water (1-2 glasses, depending on the juices you have already from the octopus) and add the pasta. Let it simmer for 15'.. add some hot water, if necessary. Stir randomly. You should prefer your food to have juices. Towards the end, add the pepper and, if necessary, the salt.

Now your food must be ready. Take out the laurel leaves, serve a nice portion and enjoy!!