nduja, tomato and basil penne
 
 

 

1 tbs olive oil, plus extra to drizzle
2 garlic cloves, thinly sliced
1 bunch basil, leaves picked, stalks finely chopped
50g fresh ‘nduja (spicy, spreadable salami – from Italian delis)
2 x 400g cans Ardmona Rich & Thick Classic Tomatoes
320g dried penne
Grated parmesan, to serve

Heat the olive oil in a large saucepan over medium heat. Add garlic and basil stalks, and cook, stirring, for 1-2 minutes until light golden.

Add the ‘nduja and fry, breaking up with a wooden spoon, for 1-2 minutes until golden.

Add the tomatoes and 400ml water, breaking up tomatoes with a spoon.

Season, and stir through basil leaves, reserving a few to garnish. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 30-40 minutes until thickened and reduced.

Meanwhile, cook the pasta according to packet instructions. Drain, reserving ½ cup (125ml) cooking liquid. Stir the pasta and the reserved cooking liquid through the sauce.

Serve pasta with a drizzle of oil, grated parmesan and the reserved basil leaves.