Italian recipes: Pasta with ‘Nduja
Pasta is one of the favourite dishes of Italians: simple, cheap and tasty. This italian recipe is ideal for four people and for those who have little time but do not want to miss the taste and satisfaction of having lunch with a rich, simple and easy to prepare first course. We are going to use one of the hottest italian salami: ‘Nduja.
Ingredients for four people
- Pasta: 500 gr of Trofie
- Half onion of Tropea
- Extra virgin olive oil
- ‘Nduja: 200 gr
- 1 tablespoon of concentrated tomato
- 5 thin slices of Caciocavallo Silano P.D.O.
Time: 20 minutes
Difficulty level: low
How to prepare Pasta with 'Nduja
The preparation for this exquisite italian recipe is simple. Put the water pot on the stove. Chop an onion of Tropea and fry in a large pan over medium heat with extra virgin olive oil. When the onion turns golden, turn off the heat. Add a tablespoon of tomato and a pinch of salt and add some pieces of ‘nduja. In the meantime, water should boil and you can lower the pasta and salt. There are no specific indications regarding the pasta, all formats can be used but maybe trofie are ideal for this type of recipe. Take a ladle of cooking water and pour it into the pan where you put the onion to rest and add the ‘nduja. Cut the Caciocavallo Silano P.D.O. into thin slices or into cubes.
Drain the pasta al dente because it must go to finish cooking with the other ingredients of the pan over high heat. The chopped onion, the concentrated tomato, the ‘nduja together with the cooking water will become a sauce in which the dough is cooked to be mixed with this tasty condiment. For lovers of cheese this is the time to add grated parmigiano or for the gourmet audience the Caciocavallo silano P.D.O. cut into very thin slices that will melt completely. Serve and garnish with fresh basil leaves. Enjoy your meal!
