Recipe - Spaghetti with tuna and Nduja di Spilinga [Chef Ida Biamonte]

We have decided to give space in our blog to all those who support us by spontaneously choosing our products.

We think it's only fair to thank them by at least mentioning them on our website.

Today we are featuring a recipe by Ida Biamonte, a chef from Calabria who lives and works in Nottingham at the Greenhouse Kitchen in East Bridgford: Spaghetti with tuna from Callipo and 'Nduja di Spilinga Muraca.

The recipe is as simple as it is quick.

Ingredients for 4 people:

• 320 g spaghetti, possibly drawn in bronze;

• 80 g 'Nduja di Spilinga Muraca;

• 200 g Callipo tuna in oil;

• 150 ml Passata Calabrese Muraca;

• 1 clove of garlic;

• q.b. salt;

• q.b. oil;

Procedure:

1. Put a little oil in a pan and fry a clove of garlic. Add the Passata Calabrese Muraca and reduce a little;

2. Add half a ladle of cooking water and cook the sauce for about ten minutes;

3. When the cooking time is over, adjust the salt and add the Nduja di Spilinga Muraca and let it melt well. Once the liquid is dissolved, add the crumbled tuna and mix everything together. Turn off the heat;

4. Remove the pasta two minutes before the indicated cooking time and add it to the sauce, add a ladle of cooking water and finish cooking;

5. Remove from the heat, add a splash of oil and stir everything before serving.

Enjoy!