Pour the peeled tomatoes into a large bowl. Crush them using your hands or a masher.

Put your pan on the stove and turn up to a medium-high heat before adding a generous amount of extra virgin olive oil to it.

Crush garlic and add to pan, letting it start to cook and become glossy.

Once it softens slightly add baby octopus and cover with lid.

Cook the baby octopus on both sides for a total of 10 minutes and stir occasionally. Cooking time may vary depending on the size of your octopus.

Add cherry tomatoes and allow to cook with lid for 5 minutes or until the cherry tomatoes are cooked and making love with the baby octopus.

Add peeled tomatoes to the pan and cook the sauce for 1 hour. After it has been cooking for 10 minutes, stir it and repeat every so often.

Next, cover the sauce with a lid and cook for 20 more minutes until baby octopus is soft and tender.

Add water to your large pot and bring to the boil on the stove.

Once it boils, add a generous amount of rock salt and boil the Rigatoni according to packet instructions.

Remove the lid from your pan, mix sauce with a wooden spoon then add capers, black olives, parsley, salt, and pepper.

Cover one last time and turn the heat down to a gentle simmer while your pasta is boiling.

Combine cooked rigatoni and sauce in a pan and mix using a wooden spoon, or if you can, toss through making sure all the pasta is lathered in the sauce.