One Pot 'Nduja Pasta

INGREDIENTS

• 1 tbsp olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 150g ‘nduja
• 500g penne pasta
• 700g passata
• 1.5 litres water
• 200g semi dried tomatoes
• 1 ball buffalo mozzarella, torn
• Large handful basil leaves, to serve
• Sea salt and freshly ground black pepper

METHOD

1. Heat the oil in a large frying pan over a medium heat. Add the shallot to the pan with some sea salt and sauté for 3-4 minutes until broken down and with a little colour.
2. Add the garlic along with the ‘nduja and sauté for another 2-3 minutes. Add the pasta and toss to coat in all the flavours then stir through the water and passata. Add half the semi dried tomatoes and season to taste with salt & pepper. Cook for 15-20 minutes or until the pasta is al dente and the liquid has reduced down. Stir continuously to prevent it from sticking to the base of the pan.
3. Serve into warm bowls and garnish with the remaining semi dried tomatoes, mozzarella, basil leaves & a crack of black pepper.