Source: giallozafferano.it

Ingredients

Scialatielli: 400 g

For the sauce

‘Nduja: 100 g

Red Tropea onions: 150 g

Tomato pulp: 400 g

Extra virgin olive oil: 40 g

Basil: 6 leaves

Water (hot): 100 g

Preparation

Remove the casing from the ‘Nduja and place it in a bowl, mashing it with a fork.

Slice the onion and sauté it over low heat for 6 minutes with the oil, pouring 50 g of hot water.

Add the diced ‘Nduja, distributing it evenly.

Pour in the remaining hot water and stir until the ‘Nduja dissolves.

Also, add the tomato pulp and let it cook over medium heat for 15 minutes.

Add the basil.

Bring a pot of salted water to a boil. Cook the scialatielli for 11 minutes.

Drain them al dente and add them directly to the sauce.

Sauté for a moment and adjust the salt and pepper.

Serve hot.