Fortnum's Kitchen Nduja & Tomato Pasta recipe
This fuss-free dinner is cooked in the time that it takes to boil the pasta. You could skip the extra tomatoes and burrata, but these additions really elevate the meal into something that feels indulgent.
What you'll need
SERVES 2
200g pasta.
2 handfuls of cherry tomatoes, preferably on the vine.
Extra virgin olive oil (F&M or Citizens of Soil).
½ jar of Nduja & Tomato Sauce.
1 burrata (150g).
What to do
1. Bring a large pan of salted water to the boil and add the pasta. Cook until very al dente so that it can finish cooking in the pan with the sauce.
2. Add the olive oil to a frying pan over a medium-high heat and add the tomatoes (keep on the vine). Season with a pinch of salt. Leave the tomatoes to char and blister for about 5 minutes and then remove from the pan and set aside.
3. Add the Nduja & Tomato Sauce to the same pan and add some of the pasta water to loosen. Reserve some pasta water, then transfer the pasta into the pan with the sauce, stirring to make sure the pasta is coated. Add more pasta water to loosen if necessary.
4. Divide the pasta into two pasta bowls and then top each bowl with half of the tomatoes and burrata. If you love your spice then sprinkle over some more chilli flakes too.
Inspiration
Discover The Journal, home to a host of our most delicious stories.
Fortnum's Kitchen Smoky Beans & Baked Eggs Recipe
Fortnum’s Kitchen Orange Olive Oil Porridge Recipe