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Rachel Humphrey's Nduja and Tomato Capunti Pasta

Rachel Humphrey's Nduja and Tomato Capunti Pasta

NDUJA AND TOMATO CAPUNTI PASTA

SERVES 4

 

Rachel Humphrey, Exec Chef of two Michelin-starred restaurant Le Gavroche, Mayfair, combines her favourite Vallebona ingredients, to bring you one of her top quick at home recipes

More about Le Gavroche

  

 'A great quick & satisfying meal with only a few ingredients'

 

INGREDIENTS:

CAPUNTI 500G: Capunti is a short artisan pasta. Our Capunti is made in a small village 6 miles from Bari, in Puglia. It is slowly naturally dried and 100% Italian wheat drum semolina. The texture is completely different from any pasta you have tried before! Our producers Antonella and her father only make small batches of this artisan pasta.
 
NDUJA: A spicy, spreadable pork from Italy.
 
DATTERINO TOMATOES: Datterino tomatoes from Sardinia are sweet and fresh. The whole crunchy datterino tomatoes are cooked in passata in each tin to make a fantastic tomato sauce. Ours is produced by a family based in Serramanna, in the Campidano area in the south of the island.
 
PECORINO ROMANO 200G: Pecorino Romano is a traditional aged sheep cheese made only from local milk. Crumbly, but still very delicate and not salty at all. Ours is produced by a cooperative of shepherds on the west coast of Sardinia.
 
YOU WILL ALSO NEED: 2 Shallots, 2 Cloves of Garlic, 2 Tablespoons Flat Leaf Parsley, 120ml Double Cream (optional)

METHOD


1. Bring a large pan of salted water to a boil, add the pasta & cook for 11 minutes as it will finish cooking in the sauce.
2. Finely chop shallot & garlic. Heat a little oil in a pan on a medium heat, add the shallot & cook for 2-3 mins before adding the garlic. Cook for a further 2 minutes.

3. Add the nduja & stir well to break down into the shallot & garlic. Fry gently for 2 minutes then add the tinned tomatoes. Bring to a simmer for 5 minutes.
4. Add the cream if using & bring back to a simmer. Drain the pasta & add to the sauce stirring well, cook together for 2 minutes. Remove from the heat stir in the parsley.
Divide into warmed bowls & grate over pecorino.

Additional Details
Recipe Type:
Chef's recipes

May we suggest?

Datterino Tomatoes

Datterino Tomatoes

Provenance:
Sardegna
Weight:
400g
Department:
Stock cupboard
Suitable For Vegans:
Yes
£3.50
Capunti

Capunti

Provenance:
Puglia
Weight:
500g
Department:
Pasta
Serving Suggestion:
A rich sauce
Suitable For Vegans:
Yes
£4.50
Pecorino Romano DOP

Pecorino Romano DOP

Milk:
Sheep's, animal rennet
Cheese Type:
Firm
Provenance:
Sardegna
Serving Suggestion:
Carbonara, Matriciana
£9.60
Vacuum packed with an ice pack, delivered next day by APC
Nduja Spiligna

Nduja Spiligna

Provenance:
Calabria
Meat:
Pork
Weight:
Approx. 400g
Serving Suggestion:
Pizza, Antipasti,
£14.99
Vacuum/gas packed, with an ice pack, delivered next day by APC