Linguine with stewed baby octopus and olives

Clean the cuttlefish by removing the entire inside of the head and also remove the eye from between the tentacles, then wash and rinse under plenty of running water and then cut into small pieces.

In a saucepan, add extra virgin olive oil, onion, and finely chopped garlic and sauté until soft. Add the baby octopus and sauté, then deglaze with white wine and let it evaporate for a few minutes.

Add the halved cherry tomatoes, olives, parsley, tomato pulp, and a ladle of water, and cook slowly. The baby octopus should be tender and cooked through. Add more water if necessary.

When the baby octopus is almost done, add it to a pan and cook the pasta in another pan. Halfway through cooking, drain the pasta, add it to the sauce, and finish cooking until al dente.

Serve the pasta with stewed baby octopus and olives immediately while hot.