Fusion Kitchen · Dinner
Nduja and Burst Tomato Pasta
A Southern Italian-American weeknight pasta, spicy spreadable nduja melted into a burst cherry tomato sauce so the pork fat and chilli heat become the base of something silky, bold, and deeply comforting.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
580Calories
22gProtein
24gFat
72gCarbs
8gSugar
5gFiber
760mgSodium
45mgChol
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Instructions
1
Prep
Slice 2 garlic cloves thinly. Halve 300g cherry tomatoes. Slice 0.25 large cucumber. Toss salad leaves and cucumber with red wine vinegar, 1 tbsp extra virgin olive oil, and a pinch of salt. Set aside. Remove casing from 75g nduja if needed.
2
Boil
Bring a large pot of heavily salted water to a rolling boil. Add 250g dried pasta, cook according to packet instructions until al dente, about 9–11 minutes. Reserve 50ml cooking water before draining.
3
Saute
Heat 1 tbsp olive oil in a large wide pan over medium heat. Add nduja, break up with a spoon, cook 2–3 minutes until melted into oil and deep orange and fragrant. Stir in garlic for 1 minute until softened but not browned.
4
Simmer
Add halved cherry tomatoes, 0.25 tsp sugar, 0.5 tsp salt, and a pinch of pepper. Cook over medium-high 6–8 minutes, stirring occasionally, until tomatoes burst and collapse into a loose sauce.
5
Build
Add drained pasta to the sauce. Toss vigorously over medium heat 2–3 minutes, adding reserved pasta water a splash at a time until the sauce is glossy and coats every piece.
6
Plate
Divide pasta among bowls, scatter fresh basil over each, drizzle with extra virgin olive oil. Serve green salad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 75g (2.6 oz) nduja
- 1 tbsp olive oil
- 2 garlic cloves
- 300g (10.6 oz) cherry tomatoes
- 0.25 tsp caster sugar
- 0.5 tsp fine sea salt
- 0.125 tsp black pepper
- 250g (8.8 oz) dried pasta
- 50ml (3 tbsp) pasta cooking water
- 100g (3.5 oz) mixed salad leaves
- 0.25 large cucumber
- 0.75 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- 8g (small handful) fresh basil