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.