Cook the fregola in boiling salted water for about 12 minutes until done.
Meanwhile, heat the olive oil in a large pan and fry the garlic and chilli for 2 minutes. Add the tomato and wine, then simmer for about 13 minutes. Add the octopus and cook for another 2 minutes, just to warm it through.
Add the fregola along with some of the cooking water to the frying pan, mix well and serve with some torn basil leaves.