This dish has only 3 ingredients, they’re all in the title. Nduja is a spicy spreadable cured meat, a speciality of the Calabria region of Italy. I picked some up recently at the Enfield Food Festival, from the Vita Bio stall. They don’t have a shop yet but appear at many of the weekend markets around Enfield and it’s well worth tracking them down. I used dried fusilli pasta but you can use whatever is in your cupboard or fresh pasta would work very well
Serves: 2
Cooking Time: 20 mins
Ingredients
- Fusilli dried pasta, 150g
- Cherry tomatoes, 16 left whole
- Nduja, 100g, cut in to rough chunks – Vita Bio
Method
Place the tomatoes (16) in an ovenproof dish, sprinkle with salt flakes and drizzle with a little olive oil, roast for 15 mins at 200oC. While the tomatoes are roasting cook the pasta (150g). When the pasta is cooked, drain it and return it to the pan, add the nduja and stir well to warm through, don’t let the nduja burn – it’s quite sticky so you’ll need to stir for a few minutes to warm it through. Finally add the roasted tomatoes, stir through and serve.
