Around 80g of Nduja of Spilinga (you can use extra cherry tomatoes to make this recipe vegetarian)
Extra virgin olive oil
This recipe will make two portions of pasta.
The cooking process:
Pre-heat your oven to 220°C (for fan ovens).
Add around 3L of water to a pot and bring it to the boil.
When the water starts to boil, salt the water generously (around 7 grams per litre of water - it should taste like the Mediterranean Sea!!)
Add your spaghetti to the boiling water.
While your pasta is cooking, add in a baking dish the finely chopped shallots, basil, oregano, cherry tomatoes, Nduja, the 2 crushed garlic cloves, a good quantity of extra virgin olive oil (aroud 4 tbsp) and give it a nice mix.
Put the dish in the oven for about 8- 10 minutes until your pasta is cooked.
Once the pasta is cooked, save a little cup of the boiling water and drain the pasta. At this moment, you can also take out the baking tray from the oven.
Add the pasta to the tray (be really careful as the tray will be super hot at this point).
If you can, smash some of the cherry tomatoes (this will help to give your pasta a better colour and a sweeter taste as the juice of the cherry tomatoes will be released).
Mix all together the pasta and the sauce mix. Add a touch of pepper if you like and if your pasta is a bit dry add a little bit of the starchy water saved from before and give it again a nice stir.
Take out the garlic cloves (unless like Laura you're obsessed with garlic!)
Serve the pasta in 2 pasta bowls or bring the tray to the table (our preferred serving method!) Garnish as you like with a touch of fresh parsley or basil and parmesan.