A Perfect Pasta Fusion: Vegan 'Nduja, Tuna & Orecchiette. In the ever-evolving world of modern cuisine, fusion dishes reign supreme. Today, we're bringing together the bold heat of vegan 'nduja, the tender richness of fish, and the rustic charm of
orecchiette pasta in one harmonious bowl. This dish is a celebration of flavour-spicy, savoury, and oh-so-satisfying.
Ingredients
- 200g Orecchiette Pasta
- 2 tbsp Vegan Nduja (store-bought or homemade with sun-dried tomatoes, chili, garlic, and smoked paprika)
- 200g Tinned Tuna
- 2 cloves garlic, thinly sliced
- 2 tbsp olive oil
- 1/2 cup Cherry Tomatoes, halved
- Zest and juice of 1/2 lemon
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish
Instructions
- Bring salted water to a boil and cook orecchiette until al dente
- Reserve hal a cup of the pasta water when drainin
- In a seperate pan add the tuna and season with salt & papper, flake into chunks.
- In the same pan, saute the garlic until golden. Add cherry tomatoes and cook until softened.
- Stir in the njuda and a splash of the pasta water to create a rich. spicy sauce.
- Toss in the cooked orecchiette and gently fold in the flaked fish. Adjust the seasoning and finish with lemon zest and juice.
- Plate with a drizzle of olive oil and fresh herbs.