A dish rich in flavor and tradition, ideal for a tasty lunch.
Slice the Tropea red onion and let it soften in a pan with a drizzle of extra virgin olive oil.
Add the anchovy fillets and let them melt inside.
Add a teaspoon of 'nduja and mix.
Cook the fusilli in salted water and drain them al dente, adding them to the pan with the sauce.
Toss the pasta with a ladle of cooking water and serve with a sprinkle of toasted breadcrumbs.
Can be stored in the refrigerator for one day.
'Nduja is a strong ingredient, use it cautiously according to your taste. You can also use it for a pasta frittata the next day.
Italia, Calabria
| Energy (kcal) | 96.46 |
| Carbohydrates (g) | 20.53 |
| of which Sugars (g) | 1.37 |
| Fats (g) | 0.34 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 3.81 |
| Fiber (g) | 0.61 |
