Pasta with ‘nduja and cherry tomatoes

A very fast dish you can prepare also at the last minute, while it is boiling water to cook pasta.
Great and rich of flavor!

Ingredients for 3/4 persons

  • 300 gr. short pasta
  • 250 gr. cherry tomatoes
  • 1 ‘nduja spoon
  • 1 shallot (or onion)
  • 1 sprig of parsley
  • extra virgin olive oil
  • salt


Chopped shallot or onion. Wash and chop the parsley. Heat the extra virgin olive oil in a frying pan, and sauté the chopped shallot until soft. Add the tomatoes, salt and chopped parsley. Let the sauce cook for 15 minutes. Halfway cooking, put a ‘nduja spoon and stir well. Taste ‘nduja and establish the amount you want to insert: spiciness is not always the same for all kinds. Boil the pasta in salted water until al dente; once cooked, drain and sauté in the sauce of ‘nduja. Remove  from the heat and stir the chopped parsley to the sauce, adding  grated pecorino cheese if you like. Serve immediately pasta with ‘nduja and cherry tomatoes in individual dishes.

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