- Put the pasta into a wide, shallow pan. The pan should be snug enough that the water should just cover the pasta. Add the tomatoes, most of the basil, chilli, salami and mozzarella. Season with salt and pepper. Pour over the water and bring to the boil. Give the pan a good shake so that everything sinks into the water as best it can. Cover, reduce the heat to low and cook for 18-20 minutes or until the pasta is cooked and most of the liquid gone.
- Add the tomato puree and nduja to the pasta. Mix well. The mozzarella will melt into the sauce to make it lovely and gooey. Check the seasoning and add salt and pepper to taste. Add the remaining basil and plenty of Parmesan. Serve immediately.
400g fusilli lunghi
800ml just boiled water
200g cherry tomatoes, halved
A large handful of basil leaves
1 red chilli, deseeded if you like and finely chopped
100g salami, cut into little cubes
2 tbsp tomato puree
2 tbsp nduja paste
Parmesan to serve
Salt and pepper