400 gr /
Cuttlefish ink spaghetti
500 gr /
1/2 glass /
50 gr /
Tropea red onion
80 gr /
Salted ricotta cheese
SABINA PDO EXTRA VIRGIN OLIVE OILFind out more
Peel and slice the onion. Wash and halve the cherry tomatoes. Heat the Zucchi Sabina PDO extra virgin olive oil in a frying-an, add the onions and the cherry tomatoes and leave over high heat for a couple of minutes so that the flavours are absorbed. Add the tomato purée and half a glass of water, season with the salt and the basil leaves torn into small pieces and continue cooking over a low heat for a further 5-10 minutes. Remove the skin from the 'nduja salami and add it to the sauce in small pieces, together with a ladle of the cooking water from the pasta. Stir thoroughly with the back of the spoon, so that the 'ndujà crumbles into the sauce.
In the meantime, cook the spaghetti in plenty of salted water, following the instructions on the pack. Drain the pasta when still a little firm and pour it into the frying-pan with the sauce. Stir over the heat, add a generous amount of grated ricotta cheese, finish coating the spaghetti and serve at once.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.