Dice the onion, carrot and chop the garlic, sauté until transparent, than add the octopus cut in small piece. Sautee until octopus turn red than add the red wine, pulp and simmer. Wash well the olives and capers from extra salt and add to the stew. Allow to simmer until octopus is cooked through, finally add the parsley and peas, stir and remove from heat. Boil the pasta and toss together with the stew, drizzle with olive oil and season well.