Dinner
Nduja and Burst Tomato Pasta
A Southern Italian-American weeknight pasta, spicy spreadable nduja melted into a burst cherry tomato sauce so the pork fat and chilli heat become the base of something silky, bold, and deeply comforting.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
580Calories
22gProtein
24gFat
72gCarbs
8gSugar
5gFiber
760mgSodium
45mgChol
0gSat Fat
Goes well with
San Pellegrino Limonata
local
Nero d'Avola
international
High Protein
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Slice 4 garlic cloves thinly. Halve 600g cherry tomatoes. Slice 0.5 large cucumber. Toss salad leaves and cucumber with red wine vinegar, 2 tbsp extra virgin olive oil, and a pinch of salt. Set aside. Remove casing from 150g nduja if needed.
2
Boil
Bring a large pot of heavily salted water to a rolling boil. Add 500g dried pasta, cook according to packet instructions until al dente, about 9–11 minutes. Reserve 100ml cooking water before draining.
3
Saute
Heat 1 tbsp olive oil in a large wide pan over medium heat. Add nduja, break up with a spoon, cook 3–4 minutes until melted into oil and deep orange and fragrant. Stir in garlic for 1 minute until softened but not browned.
4
Simmer
Add halved cherry tomatoes, 0.5 tsp sugar, 0.75 tsp salt, and 0.25 tsp pepper. Cook over medium-high 8–10 minutes, stirring occasionally, until tomatoes burst and collapse into a loose sauce.
5
Build
Add drained pasta to the sauce. Toss vigorously over medium heat 2–3 minutes, adding reserved pasta water a splash at a time until the sauce is glossy and coats every piece.
6
Plate
Divide pasta among bowls, scatter 15g fresh basil over each, drizzle with extra virgin olive oil. Serve green salad alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 75g75g nduja
- 1/2 tbsp1/2 tbsp olive oil
- 2 cloves2 cloves garlic
- 300g300g cherry tomatoes
- 1/4 tsp1/4 tsp caster sugar
- 1/2 tsp1/2 tsp fine sea salt
- 1/4 tsp1/4 tsp black pepper
- 250g250g dried pasta
- 50ml50ml pasta cooking water
- 100g100g mixed salad leaves
- 11 large cucumber
- 3/4 tbsp3/4 tbsp red wine vinegar
- 1 tbsp1 tbsp extra virgin olive oil
- 7.5g7.5g fresh basil
