Transfer the octopus from the day before, from the freezer to the refrigerator.

Drain it of its juices and cut it into 4 pieces. That is, you cut the head and tentacles in half.

In a large pan or pot, put about 1/3 of the olive oil. Sauté the onions over medium heat with a pinch of salt, until they take on a little color. Add the octopuses and garlic. Drizzle with another 1/3 of the olive oil. Add the pepper and cinnamon and mix. Lower the heat and simmer for about 45-50 minutes, until the octopus loses its juices and is soft.

Add the tomato paste and pour over the wine. Let it boil and add 250 ml of the vegetable stock. Simmer for 10 minutes to let the flavors meld.

Add the thinly sliced macaroni and pour over the rest of the olive oil. Pour over 500 ml of the vegetable stock and mix well. Cook over low heat, stirring often, adding more stock if necessary, until the macaroni is cooked "al-dente". The food should be honeyed and juicy, so add water or broth if necessary. Also taste if it needs salt and add.

Serve sprinkled with chopped parsley and lemon wedges.