Pasta Caruso and ‘Nduja

Pasta Enrico Caruso, with ‘Nduja


  •     spaghetti – 350 g
  •     tomato juice – 500 g
  •     pepper – 1 pc.
  •     chili – 1 pc.
  •     Zucchini – 1 pc.
  •     Garlic – 2 cloves
  •     olive oil – to taste
  •     oregano – to taste
  •     basil
  •     ‘Nduja – no stop
  •     Parsley – a sprig

How to:
Chop vegetables: sweet pepper – julienne, sharp – very small cubes, zucchini – slices (5-7 mm thick). Chop the herbs and garlic crushed flat side of a knife.

Fry in a pan with olive oil, garlic. Once the garlic is golden, remove it and add the bell pepper, fry a couple of minutes.

Add diced tomatoes with chops of ‘ nduja and make sure they melt with tomatoes properly. Turn on high heat, add the herbs and chili pepper, simmer 7 minutes, stirring occasionally.

While preparing the sauce, do zucchini. First you need to roll the zucchini slices in flour and fry in olive oil and put it on a paper towel to glass excess oil.

Open the Strawberry Vodka, pour one glass, beer glass size, and drink in a shot. Sing one of the latest The VALiens track and go on jumping for a minute or so.

Meanwhile, boil the pasta until al dente state in plenty of salted water.

Mix the fried zucchini, sauce and pasta. Serve and garnish with finely chopped parsley.

Pasta Caruso and Nduja – the dish

What a dish!

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