Fileja with 'nduja and tomato

Name: Fileja with 'nduja and tomato
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 360 g Semolina fileja pasta; 60 g 'Nduja di Spilinga; 400 ml Tomato passata; 60 g Tropea red onion; 30 ml Extra virgin olive oil; 30 g Grated Crotonese pecorino; 5 g Fine salt

Calabria · 4 servings · Prep 10 min · Cooking 20 min · Easy

Traditional Calabrian hand-rolled pasta with a spicy 'nduja tomato sauce.

Ingredients

Semolina fileja pasta360 g
'Nduja di Spilinga60 g
Tomato passata400 ml
Tropea red onion60 g
Extra virgin olive oil30 ml
Grated Crotonese pecorino30 g
Fine salt5 g

Allergens

Gluten, Milk
May contain traces of: Celery, Mustard.

Method

Finely slice the onion and soften it in the oil for 4 minutes.
Add the 'nduja and allow it to melt over a low heat.
Pour in the passata, season with salt and cook for 15 minutes.
Boil the fileja in salted water for the time indicated on the packaging.
Drain the pasta and toss it through the sauce for 1 minute.
Serve with the pecorino.

Nutrition facts (estimate)

	Per serving (320 g)	Per 100 g
Energy	2180 kJ / 521 kcal	682 kJ / 163 kcal
Protein	16 g	5.1 g
Carbohydrates	71 g	22 g
of which sugars	7.9 g	2.5 g
Fat	18 g	5.7 g
of which saturates	5.4 g	1.7 g
Fibre	4.5 g	1.4 g
Salt	1.9 g	0.6 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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