In order to prepare our octopuses poached in tomato sauce, start with the octopi themselves: if you already have clean octopuses, rinse them well under running water, or else remove their inner sacs and the beaks. Once the octopuses are ready to be cooked, put some peeled garlic in a large pan, along with some oil and dried chilli.
Heat well for 1-2 minutes, then pour your octopi into the pan and let them blanch for 2-3 minutes over high heat, turning them over occasionally with the help of some tongs.
Now, deglaze with white wine and, again with the tongs, turn the octopuses over letting them cook for a few more minutes. Add some peeled tomatoes and parsley sprigs, then salt and pepper.
Cover the pan with a lid, and cook over low heat for 30-40 minutes, depending on the size of the octopi. In order to check the cooking, try and skewer them with a fork: if they are tender, it means they are cooked to perfection. Remove the garlic using your tongs, again. Now, your baby octopuses will be ready to be served!