RGFE

Directions

Step 1

In a large frying pan, briefly sauté the garlic clove and finely chopped onion in some extra virgin olive oil. Add the nduja, allow the onion to brown a little and the nduja to melt.

Step 2

Halve the baby plum tomatoes and when the nduja has almost completely melted, add the tomatoes to the pan, season with a pinch of salt and cook for about 20 minutes.

Step 3

Then, blend the sauce and pour it back into the frying pan. In a saucepan, bring plenty of salted water to the boil and cook the pasta for a couple of minutes less than the time indicated on the packet.

Step 4

Drain (reserving the cooking water) and add to the spicy baby plum tomato sauce, add a ladle of cooking water and finish off the cooking.

Step 5

Take off the heat, add the grated pecorino and stir to combine everything. Drain a few sun-dried tomatoes, rinse and squeeze out the excess oil.

Serve the pasta scattered with the sun-dried tomatoes and a few basil leaves.