- 1 tbsp olive oil
- ½ onion finely chopped
- 2 garlic cloves, thinly sliced
- 1 bunch basil, leaves picked, stalks finely chopped
- 50g nduja - spicy spreadable salami - you can add more or less to your own taste
- 800g San Marzano tomatoes roughly chopped (can be substituted with two tins of tomatoes if you don’t have fresh)
- 320g dried penne
- other vegetables to add in if you wish – mushrooms, peppers, courgette
- salt, pepper and lemon juice to season
- grated parmesan to serve - try our 36 month aged parmesan
Heat the olive oil in a large saucepan over a medium heat. Add onion, garlic and basil stalks, and cook stirring for 1-2 minutes until soft. You would also add any other vegetables you may like here
Add the nduja and fry, breaking up with a wooden spoon, for 1-2 minutes
Add the tomatoes and 400ml water, breaking up the tomatoes with a spoon
Season with salt and pepper and stir through the basil leaves, keep some behind if you wish to use as a garnish. Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, for 30-40 minutes until thickened and reduced.
Meanwhile, cook the pasta. Drain, reserving 125ml of the cooking liquid. Stir the pasta and the reserved cooking liquid through the sauce.
Serve the pasta with a splash of fresh lemon juice, grated parmesan and the reserved basil leaves.