Cuttlefish ink fettuccine with cherry tomatoes
Cuttlefish ink fettuccine with cherry tomatoes represent a magnificent glimpse of Italy, from Lazio to Calabria. A recipe as beautiful as our country.
Cuttlefish ink fettuccine with cherry tomatoes, ingredients
- 400g of cuttlefish ink fettuccine
- 500g of cherry tomatoes
- 1/2 glass of tomato puree
- 50g of Calabrian nduja
- 1 Tropea red onion PGI
- 80g of seasoned pecorino cheese
- Extra virgin olive oil to taste
- Fresh basil to taste
- Salt to taste
How to make cuttlefish ink fettuccine with cherry tomatoes
Peel and slice the onion. Wash the cherry tomatoes and cut them in half. Heat the extra-virgin olive oil in a frying pan, add the onions and the cherry tomatoes and leave to gain flavour for a couple of minutes over a high heat.
Add the tomato puree and half a glass of water, add salt and the chopped basil leaves and continue cooking on a low heat for another 5-10 minutes. Remove nduja from the casing and add it to the sauce in small pieces, together with a few of the pasta water. Stir well with the back of a spoon so that the nduja melts.
In the meantime, cook the fettuccine in plenty of salted water, following the instructions on the packet. Drain the pasta al dente and pour it into the pan with the sauce. Sauté the pasta over the heat, add a generous grating of pecorino cheese, finish cooking and serve immediately. Enjoy your meal!
