Tuduu
Fusilli alla tropeana

Fusilli alla tropeana

@spaghetti-e-mandolino

A dish rich in flavor and tradition, ideal for a tasty lunch.

Difficulty: Medium
Cooking: 15 min
Preparation: 10 min
Country: Italia

Ingredients

No. Servings
  • Fusilli
    Fusilli200g
  • Anchovy fillets in oil4unit
  • Tropea red onion
    Tropea red onion1unit
  • 'nduja
    'nduja1teaspoon
  • Extra virgin olive oil
    Extra virgin olive oilto taste
  • Saltto taste
  • Breadcrumbs2tablespoons

Purchasable products

  • Rye Fusilli 350g

    Rye Fusilli 350g

    1 product
    € 2.10
  • Red Onion Food Powder 30g

    Red Onion Food Powder 30g

    1 product
    € 15.00
  • Nduja di Spilinga Crespone by Luigi Caccamo 450g

    Nduja di Spilinga Crespone by Luigi Caccamo 450g

    1 product
    € 12.20
  • EVO Oil Il Frantoio BIO 250ml

    EVO Oil Il Frantoio BIO 250ml

    1 product
    € 5.50

Preparation

  1. STEP 1 OF 5

    Slice the Tropea red onion and let it soften in a pan with a drizzle of extra virgin olive oil.

  2. STEP 2 OF 5

    Add the anchovy fillets and let them melt inside.

  3. STEP 3 OF 5

    Add a teaspoon of 'nduja and mix.

  4. STEP 4 OF 5

    Cook the fusilli in salted water and drain them al dente, adding them to the pan with the sauce.

  5. STEP 5 OF 5

    Toss the pasta with a ladle of cooking water and serve with a sprinkle of toasted breadcrumbs.

General Information

Storage notes

Can be stored in the refrigerator for one day.

More information

'Nduja is a strong ingredient, use it sparingly according to your taste. You can also use it for a pasta frittata the next day.

Origin

Italia, Calabria

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)160.27
Carbohydrates (g)23.89
of which Sugars (g)2.35
Fat (g)1.82
of which Saturates (g)0.77
Protein (g)13.27
Fiber (g)0.71
Sale (g)0.08
  • Proteins
    13.27g·33%
  • Carbohydrates
    23.89g·60%
  • Fats
    1.82g·5%
  • Fibers
    0.71g·2%