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 sparingly according to your taste. You can also use it for a pasta frittata the next day.
Italy, Calabria
| Energy (kcal) | 236.32 |
| Carbohydrates (g) | 48.67 |
| of which Sugars (g) | 2.96 |
| Fat (g) | 1.4 |
| of which Saturates (g) | 0.34 |
| Protein (g) | 9.72 |
| Fiber (g) | 1.7 |
| Sale (g) | 0.09 |
