SCIALATIELLI WITH NDUJA

Preparation INGREDIENTS FOR THE PASTA
· Scialatielli: 400 g
FOR THE DRESSING
· Nduja: 100g
· Tropea red onions: 150 g
· Tomato pulp: 400 g
· Il Cavallino organic extra virgin olive oil: 40 g
· Basil: 6 leaves
· Water: 100g
To prepare the scialatielli with nduja, remove the casing of the nduja and place it in a bowl, crushing it with a fork to soften it. Slice the onion and fry it over low heat for 6 minutes in a non-stick pan with the oil, pouring in 50 g of hot water. Then add the nduja cut into small pieces, distributing it evenly. Pour the remaining hot water and mix with a kitchen spatula so that the nduja melts. Add the tomato pulp and cook over medium heat for 15 minutes, then finish by adding a few basil leaves. Put a saucepan with plenty of salted water on the fire and bring to the boil. Cook the scialatielli for 11 minutes, leaving them al dente, then drain them, add them directly to the sauce you have prepared and mix to add flavour. Sauté everything for a few moments and season with salt and pepper, then serve your scialatielli with nduja piping hot.