Rinse the octopus in cold water and place in a pan with a tight fitting lid, without water. Cook on a low heat for approximately 30 minutes, or until tender the octopus is soft and tender. Turn off the heat and allow the octopus to cool before chopping into pieces. Meanwhile, brush the peppers with some oil and roast them until the skin is browned. Immediately remove the peppers from the oven and place them into a plastic bag while still hot. Seal the bag and allow to cool. Remove the skins off the peppers and cut in half. Remove the seeds and cut the peppers into strips. Cook the pasta in boiling salted water until al dente. Refresh under cold water and allow to cool completely. When you are ready to put the salad together, put the octopus in a mixing bowl and dress with the chopped anchovies, peppers, sliced pitted olives, capers, sun-dried tomatoes, herbs, lemon juice, chilli and olive oil and season well with salt and pepper. Combine everything together and allow to marinade for at least 20 minutes. Mix in the pasta and serve sprinkled with the chopped parsley.

Suggested accompanying wine: DELICATA Pjazza Regina White I.G.T. Maltese Islands