Octopus linguine

Ingredients

• 12 ripe cherry tomatoes, halved
• 2 clove garlic, peeled, roughly chopped
• 1/2 fresh red chilli, sliced finely
• 2 anchovy fillets, sliced thinly
• 6 black or green olives, stone in
• extra virgin olive oil
• 5 baby octopuses
• 1 tablespoon baby capers, rinsed
• 1/2 bunch fresh flat-leaf parsley, leaves picked
• 200 gram linguine
• sea salt and freshly ground black pepper
• 1/2 lemon, to serve (optional)