Spaghetti with octupus sauce

Ingredients:
1kg Octupus
224g onions
168g peas
224g tomatoes
112g black olives
250ml red wine
674g spaghetti
84g tomato paste
herbs
mint
lemon zest
olive oil
salt and pepper

Peel and slice the onions. Cut the octupus into even sized pieces, fry in a little oil and water. Add the tomato paste and herbs, continue cooking for about 20 minutes. Prepare the tomato concasse, by peeling the tomatoes and chopping them finely, add to the onions. Strain the octupus but save the liquid. Slice the olives and lemon zest. Add all remaining ingredients to the first mixture and simmer for a while. Add the octupus liquid and simmer for another 15 minutes. Cook spaghetti for not more than 7 minutes or till it is al dente