Ditalini Pasta Salad with ‘Nduja and Octopus

Amount Per Serving
Calories 454		Calories from Fat 144
% Daily Value*
Total Fat 16g		25%
	Saturated Fat 4g	20%
	Trans Fat 0g
Cholesterol 68mg		23%
Sodium 484mg		20%
Total Carbohydrate 51g		17%
	Dietary Fiber 4g	16%
	Sugars 4g
Protein 28g		56%

Vitamin A 11%		Vitamin C 60%
Calcium 11%		Iron 50%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

‘Nduja is a spreadable pork salumi that melts into a slightly spicy sauce for octopus and tomatoes. Serve it warm for the best flavor.

3 pounds Barilla Ditalini

3 cups 'nduja spreadable salumi

6 pounds cleaned octopus

2 onions, halved

6 pints multicolored cherry tomatoes, halved

6 lemons, quartered

1 cup extra-virgin olive oil

1 1/2 cups torn fresh basil

Instructions

Cook the Barilla pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking.
Boil the octopus in salted water with the onion halves for about 30 minutes. Let cool in the liquid for 2 hours. Strain the octopus and cut it into 1/2-inch pieces.
Sear the tomato halves in a skillet; season with salt and pepper. Set aside.

For each serving, to order:

Heat 2 teaspoons oil with 2 tablespoons ‘nduja and 4 ounces octopus.
Stir about 1 cup pasta ino the octopus with 1/2 cup tomatoes and 1 tablespoon basil.
Juice 1/4 lemon into the pan and toss together. Plate.