Thomasina Miers’ recipe for summer tomato tagliatelle with toasted walnut and ’nduja pesto

Squirrelling away little parcels of ’nduja, the intensely spicy and garlicky spreadable sausage from Calabria, in the fridge or freezer is the type of modern-day household management that I feel Mrs Beeton would appreciate; it’s the culinary equivalent of having some frankincense and myrrh in your back pocket. Its rich, rounded flavour comes from a chilli particular to Calabria, and its flavour melts and seeps into other ingredients, lending them some of its gutsy, sassy attitude. It is beautifully feisty in this seasonal tagliatelle.

The fresh tomatoes and sherry vinegar add a sparkle of acidity that dances lightly through the garlicky, picante, nutty sauce.

Deberes 10 min
cocinero 40 min
Sirve 4

100g walnuts
1 large garlic clove
, peeled
1 small handful thyme leaves
3 large ripe tomatoes
5 Cucharada de aceite de oliva
, plus extra for serving
40gramo ’nduja
½ tbsp sherry vinegar
400g fresh tagliatelle
4 handfuls
rocket, servir
Parmesan, servir

Heat the oven to 180C (160Ventilador C)/350F / gas 4. Spread out the nuts on a baking tray and roast for 10-12 minutos, until pale golden, then remove and leave to cool.

mientras tanto, put the garlic in a mortar, add a large pinch of salt and crush to a paste. Add the thyme and walnuts, and crush the lot into breadcrumb-sized pieces. (If your mortar is small, pulse/blitz the ingredients in a small processor instead.)

Put the tomatoes in a bowl, add boiling water to cover and leave for 30 segundos. Drain, peel and cut the flesh into small dice. In a medium bowl, beat the oil into the ’nduja to make a loose paste, then stir in the vinegar and walnuts, fold through the chopped tomatoes and season to taste.

Bring a pan of salted water to a boil and cook the tagliatelle according to the packet instructions. Drain, reserving a cup of the cooking water, then return the pasta to the pan and tip in the ’nduja pesto. Place over a medium heat and stir to coat the pasta, adding just a few tablespoons of the reserved cooking water at a time and waiting for the water to be absorbed before adding any more; you want just enough water to produce a glossy, syrupy sauce.

Transfer to plates, top with the rocket and scatter liberally with finely grated parmesan. Add a slug of good olive oil for good measure, and serve immediately.

This sauce is so good, you should make quadruple the amount, freeze it in small containers and smear it on bruschetta with burrata and basil, or use it as a sauce to envelop meatballs.

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