Cook Like Italians with the Mantuanos
The night before I was welcomed into the home of Tony and Cathy Mantuano, chef/partners of Yolan at The Joseph in downtown Nasvhille, Tony made a “practice pound” of pasta. In addition to hi...
'Nduja (pronounced EN-DOOJ-AH) is a spicy, spreadable salami from Calabria, Italy. Here, it's combined with fresh herbs in this simple, yet luxurious pasta dish by Chef Tony Mantuano of Yolan. You can find it at some farmers markets and Italian specialty shops.
Ingredients
- 1 tablespoon chopped parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped basil
- 4 tablespoons extra virgin olive oil, divided
- 4 ounces nduja
- 12 ounces linguine, spaghetti alla chitarra, or spaghettoni
- sea salt and freshly ground black pepper
- grated Pecorino cheese
Preparation
1. Bring a large pot of salted water to a boil.
2. Place herbs in bowl. Add 2 tablespoons extra virgin olive oil. Mix well and set aside.
3. Add pasta to boiling water and cook until al dente, about 3 minutes less than what the box advises. Drain, reserving 1/2 cup pasta water.
4. Heat remaining olive oil in skillet over low heat. Add 'nduja and cook 1 minute. Add reserved pasta water and cook 2 minutes. Add pasta to 'nduja mixture and toss gently. Cook 2 minutes to allow it to marry with the sauce and absorb it. Season with salt and pepper to taste. Pasta should still be firm to the bite.
5. Transfer to a warmed platter. Top with herb oil mixture and serve immediately with grated pecorino cheese to pass at the table.
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