Pasta Nduja Burrata
Preparation time
30 minutes
Servings:
4
Level:
Makkelijk
2. Primi
Menu course
We have arrived at one of my favorite pastas (and pizzas). Pasta Nduja burrata; the name says it all, the two best ingredients in a pasta. To be honest, I don't even know if this is an official pasta in Italy, but because Cris knew I love Nduja and burrata, he made a pasta with it at some point, and since then, it has been high on my list. Later, I made a pizza with it during a competition at work, and that is still being ordered by guests as well—so it is a fantastic combination! The spiciness of the Nduja is softened by the freshness of the burrata. I just finished dinner, but I could eat another plate right now!
Today, my aunt, nephew, and my aunt's husband came over for dinner. Since it was quite a busy and full week at work, I was slightly panicked about what to make. Also because I found out at the last minute that the Mediterranean shop in Bilthoven is closed on Sundays, even though I thought it would be open. On top of that, my aunt's husband is a very good cook and used to have his own businesses. So he wasn't just anyone I had to cook for, which made it a bit nerve-wracking. I think I succeeded with this pasta!
So yesterday I figured out how I could still put a good meal on the table using ingredients from work and the supermarket. This pasta was the result, and it's super easy to make too!
Ingredients
half an onion
basil
1 jar of Passata (without basil!)
25 g Nduja (depending on how spicy the Nduja is)
Spaghetti
2 Burratas
Grana Padano
Salt
Preparation
The tomato sauce is the same as with the previous dishes, only this time you let it simmer for a slightly shorter time. It needs to thicken a little less and remain more of a sauce.
Cut the onion into very small pieces so that it melts well into the sauce. Heat olive oil in a pan and add the onion and basil leaves. When the onion starts to become translucent, add the passata and a pinch of salt. Let this simmer for a while with the lid on the pan. As soon as it starts to thicken slightly, add some water. Let it simmer again for a short while with the lid on the pan. After a few minutes, remove the lid and let it continue simmering without it. In total, I let it simmer for about 1 hour.
As soon as the tomato sauce is ready, turn off the stovetop and immediately add the Nduja. It should no longer be boiling, but it should be warm enough to allow the Nduja to melt into the sauce. Stir the Nduja well until it is completely melted and incorporated into the sauce. I used a fairly spicy Nduja; if yours is less spicy, you can add more. So, taste it as you go to see how spicy you want it.
Meanwhile, cook the spaghetti according to the instructions on the packaging. Drain the spaghetti and stir it into the tomato sauce.
Divide the spaghetti among 4 plates and distribute half a burrata over each plate. Finish with Grana Padano.
Buon appetito!