Orecchiette with Nduja and Eggplant (Aubergine)
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
540 kcal
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Course
Main Course
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Cuisine
Italian
Orecchiette with Nduja and Eggplant (Aubergine)
Description
Orecchiette pasta is paired with a sauce made from finely chopped onion softened in olive oil, cherry tomatoes halved and cooked until soft, and spicy nduja sausage which melts into the mixture. Tomato passata is added for a smooth, rustic sauce which simmers to develop flavor. The sauce is seasoned with salt and pepper and finished with fresh parsley.
Eggplants are cut into small pieces, salted, and left to purge bitterness before being rinsed and dried. They are quickly fried in olive oil until they start to brown, ensuring a slightly crisp exterior while maintaining tenderness inside. The eggplant pieces are drained on paper towels to remove excess oil.
This pasta dish combines spicy, savory, and fresh flavors with varied textures from tender pasta to creamy fried eggplant. It can be served with grated ricotta salata or similar cheeses such as semi-aged provola or pecorino to add a salty note.
Substitutions for orecchiette include other short pasta shapes like penne, casarecce, or cavatelli. Adjust cheese choice based on availability and preference.
Ingredients
- 400 g orecchiette pasta 14oz) fresh, dried or homemade
- 2 eggplant
- 2 tablespoon nduja
- 1 onion peeled and finely chopped
- 250 g cherry tomato 9oz) cut in half
- 300 g tomato passata (10oz) I prefer to use Cirio rustico which is chunkier
- 50 g ricotta salata cheese 2oz) grated
- extra virgin olive oil as required
- salt as required
- black pepper to taste
- 1 handful parsley chopped, fresh
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 orecchiette is unavailable, use short pasta like penne, casarecce, or cavatelli.
- Ricotta salata is used for topping, but semi-aged provola or pecorino cheese can be good alternatives.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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