Pasta 'Nduja

Pasta 'Nduja
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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 .

Adding chili peppers to the pork gives it a slightly spicy flavor.

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.


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