Calabrian Fileja Pasta with Nduja
Ingredients
- 220 g fileja pasta (fresh or dry)
- 100 g 'nduja
- 400 g peeled tomatoes
- 1 garlic clove
- basil
- aged pecorino cheese
- extra virgin olive oil
- salt
Preparation
Cook the fileja pasta in boiling salted water according to package instructions until al dente.
Meanwhile, heat a little extra virgin olive oil in a pan over medium heat.
Add the garlic clove and sauté until fragrant, about 1 minute.
Add the 'nduja and cook, stirring, until it melts and combines with the oil.
Stir in the peeled tomatoes, crushing them with a spoon, and simmer for 10-15 minutes.
Add fresh basil and adjust seasoning with salt if needed.
Drain the pasta and toss it with the sauce.
Serve immediately, sprinkled with grated aged pecorino cheese.
