Recipe by Thomasina Miers for summer tomato tagliatelle with roasted walnut and ‘Nduja pesto | eat

S.To swirl around small packages of ‘Nduja, the intensely spicy and garlic-like spreadable sausage from Calabria, in the fridge or freezer, is the kind of modern housekeeping that Ms. Beeton appreciates in my opinion; It’s the culinary equivalent of frankincense and myrrh in your back pocket. Its rich, rounded flavor comes from a chilli used specifically for Calabria, and its flavor melts and seeps into other ingredients, giving them some of its bold, sassy demeanor. It’s beautifully lively in this seasonal tagliatelle.

Summer tomato tagliatelle with roasted walnuts and ‘Nduja pesto

The fresh tomatoes and sherry vinegar add a touch of acidity that gently dances through the garlic-spicy, nutty sauce.

preparation 10 mins
Cook 40 minutes
Serves 4th

100g walnuts
1 large clove of garlic
, peeled off
1 small handful Thyme leaves
3 large ripe tomatoes
5 tbsp olive oil
, plus extra for serving
40g ‘nduja
½ tbsp sherry vinegar
400g fresh tagliatelle
4 handfuls
rocket, to serve
Parmesan, to serve

Preheat the oven to 180 ° C (160 ° C convection) / 350F / gas. 4. Spread the nuts on a baking sheet and roast for 10-12 minutes until they are pale golden, then remove and let cool.

In the meantime, put the garlic in a mortar, add a large pinch of salt and mash into a paste. Add the thyme and walnuts and mash everything into pieces the size of breadcrumbs. (If your mortar is small, pulse the ingredients in a small processor instead.)

Put the tomatoes in a bowl, cover with boiling water and let rest for 30 seconds. Drain the pulp, peel and cut into small cubes. In a medium-sized bowl, beat the oil into the ‘Nduja to a loose paste, then stir in the vinegar and walnuts, fold in the chopped tomatoes and season to taste.

Bring a saucepan of salted water to the boil and cook the tagliatelle according to the instructions on the packet. Drain, collect a cup of cooking water, then add the noodles to the pan and add the nduja pesto. Heat over medium heat and stir to coat the pasta. Add just a few tablespoons of the reserved cooking water at a time and wait for the water to be absorbed before adding more; You want just enough water to make a shiny, syrupy sauce.

Arrange on a plate, cover with rocket and generously sprinkle with finely grated parmesan. Add a sip of good quality olive oil and serve immediately.

And for the rest of the week …

This sauce is so good that you should make four times the amount, freeze it in small containers, and spread it with burrata and basil on bruschetta, or use it as a sauce to wrap meatballs.

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