Steps

• To cook the octopus in the slow cooker, I used a pre-cleaned frozen octopus. I took it out of the freezer the night before and let it thaw in the refrigerator slowly. By the next morning, it was ready. I simply washed it well under water and put it to cook.
  If, however, your package does not 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 have not tried it), you will need to clean it: rinse the octopus under running water, thoroughly scrubbing the head and tentacles. Dry it by patting with kitchen paper: remove the eyes and beak by cutting the area with a knife. If the octopus is fresh, it should also be tenderized to break the fibers and make the meat softer. If present, remove the innards from the sack and rinse the octopus thoroughly under running water again.
  Distribute the oil on the bottom of the slow cooker (I only used one tablespoon, but you can add a little more). Place the octopus inside the pot with the mouth facing up (the head goes down). Add a clove of garlic and two bay leaves. Close the slow cooker with its lid and start it on HIGH for four hours. Do not add water. Nothing is needed. Rest assured, the octopus won’t burn! It will release its own water.
  At the end of cooking, turn off the slow cooker and let the octopus cool inside.

• Cut the octopus into cubes. In a low-edge casserole, heat the oil with the garlic, add the octopus cubes, and deglaze with the wine. Add the tomato purée, season with salt, and cook for 15 minutes on low heat. Boil the pasta in plenty of salted water, drain it al dente, toss it in the sauce, and serve it hot.