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A dish rich in flavor and tradition, ideal for a tasty lunch.
Slice the red Tropea onion and let it soften in a pan with a drizzle of extra-virgin olive oil.
Add the anchovy fillets and let them melt into it.
Add a teaspoon of 'nduja and stir.
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.
It can be stored in the refrigerator for one day.
'nduja is a strong ingredient, so use it carefully according to your taste. You can also use it for a pasta omelette the next day.
Italia, Calabria
| Energy (kcal) | 140.06 |
| Carbohydrates (g) | 18.63 |
| of which sugars (g) | 2.25 |
| Fat (g) | 1.97 |
| of which saturates (g) | 0.86 |
| Protein (g) | 12.95 |
| Fibre (g) | 0.74 |
| Salt (g) | 0.09 |
