Spaghetti puttanesca style with ‘Nduja

Spaghetti puttanesca and 'Nduja

Cooking with: Spaghetti puttanesca style with ‘Nduja

Ingredients for 4 persons

  • 500 gr. vermicelli (if you find them intergrali, will taste even more “rustic”)
  • 2 cloves of garlic
  • 300 gr. of chopped tomatoes
  • Capers in brine
  • Pitted black olives
  • Large ‘Nduja piece..the largest I would say
  • Extra virgin olive oil
  • White onion
  • 4 teaspoons of oregano
  • salt

How To

Chop the onion into small cubes and compact. Peel the garlic and chop finely.

Drain the capers from the brine and pat dry on a paper towel. Cut the black olives into slices not too thin.

Throw everything into the pan with the hot oil and fry for 5 minutes, until the onion has pulled out of the water and started to brown slightly.

Add the tomatoes with some random pieces of ‘nduja and let it evaporate at very high flame in large skillet. Do not salt the sauce. Meanwhile boil the noodles and drain them very al dente. Throw a little drained into the pan and finish cooking the same adding nearly a cup of cooking water. The secret is not to drain the noodles, but remove them with pliers still wet from the water and not drained, always al dente, to continue to cook over high heat in the hot pan. Continue to stir and enjoy the heady scent that will rage from your sublime pan .. taste the noodles and cook for tastarne the right, if still hard, add boiling water to finish. Serve steaming in the pot, gathering with forceps and making them turn into a large ladle for soups, so impiattarli as if it were a ball the size of a sandwich. Ultimate picking up the rich sauce with olives and capers, sprinkle with a teaspoon of oregano and basil garnish with two tufts of each dish. This is the recipe, the only, the original Neapolitan.

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