Tomato, Aubergine and ’Nduja Sauce from The Tinned Tomatoes Cookbook: 100 everyday recipes using the most versatile ingredient in your kitchen by Samuel Goldsmith
Although ’nduja paste is a relatively new ingredient to me, it’s been gracing the kitchens of Calabria for much longer. A spoonful stirred through tomato sauce
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Ingredients
- 100 g (3½ oz) dried pasta per person
- 1 onion, finely sliced
- 3 tablespoons olive oil
- 1 aubergine (eggplant), chopped
- 1 teaspoon smoked paprika
- 2-3 tablespoons ’nduja paste (depending on how spicy you like it)
- Freshly ground black pepper
- 1 × 400-g (14-oz) tin chopped tomatoes
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