Orecchiette with Nduja and Eggplant (Aubergine)

Name: Orecchiette with Nduja and Eggplant (Aubergine)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving
Ingredients: 400 g orechiette; 2 eggplants; 2 tablespoon nduja; 1 onion; 250 g cherry tomatoes; 300 g tomato passata; 50 g ricotta salata; extra virgin olive oil; salt; black pepper; 1 handful fresh parsley

User Reviews

5.0

72 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
4
Calories
540 kcal
Course
Main Course
Cuisine
Italian

Orecchiette with Nduja and Eggplant (Aubergine)

Daisy Meyer

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This spicy nduja and eggplant pasta recipe is full of rich and bold typical Southern Italian flavours! Perfect for spicy food loving foodies!

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Ingredients

Servings

400 g orechiette (14oz) fresh, dried or homemade
2 eggplants
2 tablespoon nduja
1 onion peeled and finely chopped
250 g cherry tomatoes (9oz) cut in half
300 g tomato passata (10oz) I prefer to use Cirio rustico which is chunkier
50 g ricotta salata (2oz) grated
extra virgin olive oil as required
salt as required
black pepper to taste
1 handful fresh parsley chopped

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Instructions

Cut the eggplants into small pieces , sprinkle with salt and let them purge in a colander for at least 30 minutes.
While waiting for the eggplant, prepare the sauce. Peel and cut the onion finely and cook it in two tablespoons of olive oil in a frying pan or skillet over a low heat. Then turn the heat up to medium and add the cherry tomatoes cut in half and a pinch of salt. Once the tomatoes have started to soften add the nduja.
Continue to stir over a low heat until the nduja has melted. Then add the tomato passata. Stir and let the sauce simmer over a low heat for about 10-15 minutes. Add salt and pepper to taste.
Rinse the eggplant well and pat dry with a cloth. Fry the eggplant pieces in plenty of olive oil. Remove as soon as they start to brown , without cooking them completely. You can place them on some kitchen paper to drain some of the oil.
Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the orecchiette al dente according to the instructions on the packet. Before draining save a little of the pasta cooking water.
Add the eggplant pieces to the pan with the sauce and cook for another 5 minutes over a medium heat.
Turn off the heat and add 2 tablespoons of grated ricotta salata and 1 tablespoon of chopped parsley. Mix everything together then add the cooked orecchiette to the nduja and eggplant sauce. You can add some of the pasta cooking water if the sauce seems too thick.
Mix together well and serve immediately sprinkled with more cheese and parsley,

Notes

If you can't find orecchiette, this recipe is good with other short pasta such as penne, casarecce or cavatelli.
I used ricotta salata but a semi-aged provola would be typical too. Otherwise i would suggest pecorino.

Nutrition Information

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Calories 540kcal (27%) Carbohydrates 101g (34%) Protein 20g (40%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 6mg (2%) Sodium 51mg (2%) Potassium 1272mg (36%) Fiber 13g (52%) Sugar 17g (34%) Vitamin A 881IU (18%) Vitamin C 31mg (34%) Calcium 96mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 540 kcal

% Daily Value*

Calories	540kcal	27%
Carbohydrates	101g	34%
Protein	20g	40%
Fat	8g	12%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Cholesterol	6mg	2%
Sodium	51mg	2%
Potassium	1272mg	27%
Fiber	13g	52%
Sugar	17g	34%
Vitamin A	881IU	18%
Vitamin C	31mg	34%
Calcium	96mg	10%
Iron	4mg	22%