Source: soniaperonaci.it

Ingredients

For 4 people

Fileja: 320 g

‘Nduja di Spilinga: 100 g

Cherry tomatoes: 1 kg (or 800 g of tomato passata)

Red Tropea onion: 100 g

Extra virgin olive oil: 50 g

Salt: to taste

Basil: 8 leaves

To finish

Grated aged Calabrian pecorino cheese to taste

Procedure

Peel the onions, cut them in half lengthwise, and slice them into thin strips.

Heat a pan with olive oil, then cook the onions over very low heat for at least 15 minutes.

Add the cherry tomatoes, cut in half (or the tomato passata).

Let it cook and reduce the sauce.

Add the ‘Nduja to the pan, letting it melt over low heat.

Adjust the salt, add the basil leaves torn by hand, and turn off the heat.

Boil a pot of salted water and cook the fileja according to the times on the package, draining it very al dente. Transfer the pasta directly to the pan with the sauce and toss to mix everything well.

Serve the fileja on the plates and grate pecorino on each plate.

Garnish with two basil leaves.