Pasta Caruso and ‘Nduja
Pasta Enrico Caruso, with ‘Nduja
Ingredients:
- 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
