Italian
Pasta 'Nduja, Tomato and Basil
by Casa Pappagallo · 705K subscribers on YouTube
A simple yet extraordinary pasta dish from Calabria, featuring spicy spreadable 'nduja salami, sweet stewed onions, and fresh basil in a light tomato sauce.
- Servings
- 2
- Difficulty
- easy
Ingredients
9 items- 2 pcsCipolla Rossa e Biancamedium-small onions, sliced
- Olive Oilextra virgin, as needed
- Salta pinch for onions
- 2 pcsGarliccloves
- Fresh Basila handful of leaves, divided
- Tomato Saucepassata or crushed tomatoes, enough for sauce
- 'Ndujato taste, about 100 g recommended
- Penne (o altro formato)any pasta shape, about 200 g for 2 servings
- Provolone Piccante(optional) — grated, for serving
Method
- Slice the onions (red and white, about two medium-small or one large).
- Put a little olive oil in a pan, add the sliced onions and a pinch of salt. Stew gently for about 10 minutes until soft.
- Meanwhile, in another pan, heat a little olive oil with 2 garlic cloves and 2-3 basil leaves to infuse the oil.
- When the oil is hot and bubbles form around the basil, add the tomato sauce. Lower the heat and cook gently, being careful of splashing. Do not let the sauce become too thick.
- Add the 'nduja (to taste) to the tomato sauce, remove the garlic cloves, and stir to melt the 'nduja completely.
- Add the stewed onions to the sauce and stir to combine. Taste and adjust salt if needed (the 'nduja is already salty).
- Cook the pasta (penne recommended) in boiling salted water until al dente.
- Add the drained pasta to the sauce and toss to coat. Finish with fresh torn basil and grated provolone piccante cheese (optional, but recommended).
- Serve with extra cheese on top.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
