In a saucepan heat some olive oil with the garlic cloves, add the octopus and fry for a few minutes. Pour in the white wine and simmer to allow the alcohol to evaporate.
Add the tomatoes halved or chopped tomatoes, season with salt and chilly pepper to taste. Cover the pan and let it cook for about 20 minutes. Set the octopus aside, filter the sauce and add it again to the octopus.