pasta with chickpeas and nduja

Pasta with Chickpeas and 'Nduja

Calabrian nduja is a spreadable pork salami, perfect spread on some bread, or to make delicious pasta loke this tasty 'nduja pasta sauce with chickpeas.

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INGREDIENTS

  • 8.5 oz pasta
  • 2 ladles of cooked chickpeas
  • 2 tbs tomato paste
  • 2 tbs 'nduja
  • 1 garlic clove
  • chopped parsley
  • 5 tbs extra virgin olive oil
CATEGORY
First course
CUISINE
Italian Recipes
YELD
4 servings
PREP. TIME
15 min.
COOK TIME
30 min.
TOTAL TIME
45 min.
The calabrian nduja is a spreadable pork salume, made with spices and pork scraps. It was originally a poor product, but it spread like the Calabrian cuisine specialties most known all over in the world.   

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How to eat 'nduja? You can spread over toasted bread or use nduja to flavor a pasta sauce. You can also use it in the pizza or pairing with semi-hard cheeses.

In this article we present a pasta recipe with a tasty 'nduja pasta sauce, with chickpeas, you can use canned chick peas but the best combination is with dried chickpeas.

Cooking tips
To use dried chickpeas: remember to soak them 24 hours before cooking, then, drain them and put the chickpeas in a saucepan with a garlic clove, rosemary and cover with water, boil until the chickpeas are cooked and set aside.

nduja

Instructions

  • Heat a garlic clove in a 2 tablespoon of il oil.
  • Remove the garlic before it darkens and add the tomato sauce and 'nduja.
  • Add the chickpeas, cover with water and cook for 30 minutes.
  • Salt and cook the pasta in the soup following the directions printed on the package.  
  • Add water, if necessary, but be careful: this first course is not a soup and the final dish has to be quite dry.
  • Turn off the heat, add a tablespoon of oil and the chopped parsley. Cover and serve still hot.
Foto: Pasta with chickpeas by Shuets Udono CC 2.0
'Nduja by Jessica Spengler CC 2.0