Sauté the garlic in the olive oil in a frying pan and remove when golden. Add the capers, olives and chili pepper and sautè for 2 minutes over medium heat, turning with a spatula. Then add the cherry tomatoes, basil, parsley, and finally the octopus and season with salt. Add a ladleful of water and simmer gently covered for about 20 minutes. When tender, place the toasted bread on a serving dish and serve the octopus with the sauce on top.