Pasta with Totani, Nduja, Cherry Tomatoes and Wild Herbs

Method

1. Bring a pot of salted water to a boil. Add the cleaned wild herbs and blanch until tender. Drain, reserving the cooking water.
2. In a large pan, heat olive oil over medium heat. Add a clove of garlic and sauté until golden, then remove and discard.
3. Clean the totani: remove the internal organs, the hard beak, and the cartilage. Cut into rings or strips.
4. Add the totani to the pan and sauté for 2–3 minutes until they release their liquid and start to brown.
5. Add the cherry tomatoes (pomodorini del Piennolo del Vesuvio), crush them slightly with a fork, and let them cook for a few minutes.
6. Break the candele pasta into pieces and cook in the reserved herb water until al dente.
7. Add the blanched wild herbs to the pan with the totani and tomatoes. Stir in a piece of nduja (optional), breaking it up. Do not overcook the nduja.
8. Drain the pasta and add it to the pan. Toss well with a splash of pasta water if needed.
9. Serve immediately.