Nduja Fileja with Roasted Cherry Tomato Sauce
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves 4 people
- 750g/26.5ozs. cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons vincotto
- Salt or chilli salt (use chilli salt if you like things really spicy)
- 2 cloves garlic, peeled and sliced
- 150g/5ozs. nduja (spreadable spicy salami)
- 500g/1.1lbs fileja pasta
Step 1 - Preheat oven to 200C/400F. Line a tray with parchment and place tomatoes whole and drizzle with olive oil and vincotto. Roast for 25-30 minutes. You can make this ahead of time by 3-4 days and just store with the sliced garlic in an airtight jar until needed.
Step 2 - Boil the pasta in a big pot of salted boiling water until al dente. Drain and reserve 2 cups of pasta cooking water. In the same pot place the roasted tomato sauce and nduja and cook until the nduja is cooked through, adding in as much pasta water as needed so that it becomes a thick sauce. Toss the fileja pasta through this and serve with grated pecorino or parmesan cheese.