Red wine octopus with pasta – Jen Smith – Med Meanderings

Ingredients

• 70 ml olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1 kg baby octopus, cleaned, heads reserved, tentacles halved
• 1/2 teaspoon each sweet paprika and ground chilli
• 200 ml dry red wine
• 400g canned cherry tomatoes
• 3 thyme sprigs, plus extra leaves to serve
• 1 fresh bay leaf
• 1 cinnamon quill
• 350g dried ditali pasta