300 g baby octopus, fresh or frozen
1 small glass fruity red wine (Sangiovese, Chianti)
2 cloves garlic, thinly sliced
half of an onion
olive oil
butter
3 stalks of basil
Pasta (ideally cavatappi or fusilli)
1 small red dried chili or fresh chili to taste, finely chopped
1 can of crushed tomatoes or cherry tomatoes
salt and pepper
Pecorino cheese

Optional:
Handful of bread crumbs
1 clove of garlic, crushed
1 tsp chopped fresh parsley
Additional chopped dried or fresh chili
Olive oil
Salt and pepper