The pasta with nduja burrata and anchovies is a rich, very tasty first course that is easy to prepare. The recipe is a version of pasta with nduja and burrata enriched with other ingredients, such as anchovies, olives, and pistachio crumbs. Here, flavors from different regions meet, such as Tropea red onions and the nduja from Calabria, the burrata from Apulia, and the pistachios from Sicily, a tribute to Southern Italy.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.6 oz fusilli (or other type)
- 3.5 oz burrata
- 2.8 oz nduja
- 1.4 oz black olives (pitted)
- 4 anchovies in oil
- 2 Tropea red onions
- to taste tomato sauce
- to taste pistachio crumbs
- to taste extra virgin olive oil
- to taste fine salt
Tools
- Kitchen scale
- Cutting board
- Knife
- Pot
- Colander
- Pan
- Wooden spoon
Preparation
To prepare pasta with nduja burrata and anchovies….
First, heat the water to cook the fusilli or another type of pasta. When it boils, pour the pasta and cook it for the minutes indicated on the package. Meanwhile, prepare the sauce.
Take the Tropea red onions, peel them, discard the green part, and slice them not too thinly. Then place them in a pan with the extra virgin olive oil and let them soften over medium heat.
Then add the nduja, anchovy fillets in oil, tomato sauce, sliced black olives, and salt. Let the sauce flavor for a few minutes over low heat.
When the pasta is cooked, drain it well, reserving a little cooking water. Pour the fusilli into the pan with the sauce and sauté for a few minutes, adding the cooking water to mix everything well.
Serve the pasta hot, adding raw burrata pieces and garnishing with pistachio crumbs. The pasta with nduja burrata and anchovies is ready to serve.
