Pasta 'Nduja
Supplies
For 2 persons
- 200g spaghetti
- 50g Nduja
- 1 eggplant, cut into 3cm pieces
- Fresh basil leaves
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 400g cherry tomatoes
- 25g grated parmesan
Our recipe
Meet our 'Nduja' , a unique and tasty specialty from sunny Calabria (Italy) .
This dried, spreadable sausage is made from the Menapian pig according to a authentic recipe van Dierendonck, a name that stands for craftsmanship and quality .
Preparation
- Cook the pasta according to the instructions on the package.
- Mix the eggplant (1 piece, cut into 3cm pieces) with 2 tbsp olive oil and fry in a hot pan for 6-8 min until fried and soft. Set aside.
- Fry 50g Nduja and 2 finely chopped garlic cloves over low heat until the oil from the crust is released.
- Add 400g cherry tomatoes and the fried aubergine, with a dash of water. Let simmer for 10min.
- Season with salt and pepper.
- Mix the cooked pasta with the sauce. Add some pasta water if necessary.
- Divide over deep plates.
Finishing
Garnish the pasta with the grated Parmesan cheese and a few fresh basil leaves.