Ingredients
• 1 lb (450 g) long pasta — spaghetti or linguine
• 3 tbsp ‘Nduja
• 4 ripe plum tomatoes, finely diced
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• handful fresh basil
• crusty bread, toasted
• Parmigiano Reggiano, to finish
• salt, black pepper
Method
1. Bring a large pot of well-salted water to a boil. Cook pasta until al dente.
2. Meanwhile, heat olive oil in a wide pan over medium. Add garlic and cook 30 seconds.
3. Add ‘Nduja and stir — it will melt into a glossy red oil. Add tomatoes, season, cook 4 minutes.
4. Toss pasta in the sauce with a splash of cooking water. Finish with torn basil and grated Parmigiano.
5. Serve with toasted bread spread with a little more ‘Nduja — the bruschetta.
Chef’s tip
If you’re using the squeeze bottle, stripe ‘Nduja directly onto the pasta in the pan — no measuring spoons, no mess.