Nduja Pasta

Recipe adapted from: https://www.theguardian.com/lifeandstyle/2017/jul/25/nigel-slater-linguine-with-nduja-and-tomatoes-recipe


Serves: 2

What you need

  • 200 g Dried pasta
  • 100-140g Nduja (depends on how spicy your nduja is, and what’s your spicy-level preference)
  • 1 Tbsp Oil
  • 6 Cherry tomatoes, halved
  • 2 tsp Capers
  • Pinch of Salt
  • Pinch of Sugar
  • Parmesan cheese, grated (optional)

How to put this together

  1. Heat oil in a pan over low-medium heat. Add Nduja. Fry for a few minutes until fragrant.
  2. Add cherry tomatoes. Mix well. Fry until tomatoes are soft. Squish them with spatula if you want to release the juices.
  3. Keep cooking until you get a jammy consistency.
  4. Add capers. Taste & season with salt & sugar
  5. Turn off the heat (unless you started cooking pasta while the sauce was simmering)
  6. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  7. Bring the sauce back up to heat, add pasta to the sauce with some pasta water. Mix well.
  8. Transfer pasta to serving plates. Sprinkle over grated parmesan cheese (optional). Serve immediately.