Steps

• To cook the octopus in a slow cooker, I used a frozen, already cleaned octopus. I took it out of the freezer the night before and let it thaw slowly in the refrigerator. It was ready by the next morning. I just rinsed it well under water and started cooking it.

  However, if your package doesn’t specify that the octopus is already cleaned or if you use fresh octopus (but in this case, you will have to check the cooking times yourself as I haven’t tried it), you will need to clean it: rinse the octopus under running water, rubbing the head and tentacles thoroughly. Dry it by patting with kitchen paper: remove the eyes and beak by cutting into the area with a small knife. If the octopus is fresh, it should also be tenderized to break the fibers and make the meat softer. If present, remove the insides from the sac and rinse the octopus thoroughly under running water again.

  On the bottom of the slow cooker, distribute the oil (I only used one tablespoon, but you can add a bit more). Place the octopus in the pot with the mouth facing up (the head goes underneath). Add a clove of garlic and two bay leaves. Cover the slow cooker with its lid and set it on HIGH for four hours. Do not add water. No need for anything. Don’t worry, the octopus won’t burn! It will release water itself.

  At the end of cooking, turn off the slow cooker and let the octopus cool inside.

• Toast the pine nuts in a small pan for a few minutes. Be careful not to burn them. When the octopus is cold, cut it into small pieces and place it in a bowl. Wash the cherry tomatoes, cut them, and remove the seeds, then transfer them to the bowl with the octopus. Add the olives and toasted pine nuts. Adjust the salt. Cook the pasta in plenty of salted water for the time indicated on the package. Drain it and transfer it to the bowl with the dressing. Finish with the extra virgin olive oil, mixing well to distribute it. Let the pasta cool, then refrigerate until ready to serve. Transfer to a serving plate and serve at the table.