3-4 tbsp. Paradiso Extra Virgin Olive Oil
1 clove garlic
1 pack Pirro Filei Calabresi
6oz Nduja Spreadable Salami
1½ cups Il Vallino Tomato Puree
1 cup fresh mozzarella, cut into cubes
3-4 tbsp. Grated Pecorino Sardo
Heat the olive oil in a pan and add the whole clove of garlic, and let it get a golden color.
Removing its casing, break up the nduja and add to the pan, sauteeing for a couple of minutes.
Add the tomato puree and let the sauce reduce for a few minutes over high heat. In the mean time, add the filei to
a full pot of boiling, salted water.
Remove the garlic clove from the sauce . Strain the pasta when it is al dente and sautee with the sauce for a minute, adding salt and pepper to taste.
While the pasta is hot, toss in the cubed mozzarella and stir to cobine. Sprinkle with the percorino and serve