Scialatielli with nduja

I can provide you with a recipe for making Scialatielli with ‘nduja, which is a typical spicy and spreadable Calabrian salami, pairing it with this type of fresh Campanian pasta. Here’s how you could do it:

Ingredients

• 500 g of scialatielli
• 200 g of ‘nduja
• 400 g of cherry tomatoes
• 2 cloves of garlic
• Extra virgin olive oil
• Salt
• Chili pepper (optional)
• Fresh chopped parsley (for garnish)
• Grated Pecorino cheese (optional)

Preparation

1. In a large pan, brown the garlic cloves with a drizzle of extra virgin olive oil. If you wish to add an extra touch of spiciness, you can add some chopped chili pepper.
2. Add the ‘nduja to the pan and let it melt over low heat, stirring to distribute the condiment evenly.
3. Cut the cherry tomatoes in half or into quarters and add them to the pan, then salt them lightly and cook for a couple of minutes until they are slightly wilted.
4. In the meantime, bring a pot of salted water to a boil and cook the scialatielli according to the package instructions, or until they are al dente.
5. Drain the scialatielli and add them to the pan with the ‘nduja and tomato sauce, stirring well to combine everything.
6. Serve immediately, garnishing each plate with fresh chopped parsley and, if you like, a sprinkling of grated Pecorino cheese.

Fun Fact

Scialatiello is a type of pasta typical of the Amalfi Coast, created in the 1970s. It is very well suited to rich sauces and intense condiments like ‘nduja, thanks to its ability to retain flavors.

Remember that ‘nduja is very spicy, so adjust it according to your spice tolerance. You can also adjust the amount of oil and Pecorino cheese according to your personal preferences. Enjoy your meal!