Ditalini Pasta Salad with ‘Nduja and Octopus

‘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
  1. 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.
  2. 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.
  3. Sear the tomato halves in a skillet; season with salt and pepper. Set aside.

For each serving, to order:

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