N’duja Spaghetti Hoops
Remember tucking into spaghetti hoops on toast as a kid? We’ve taken that nostalgic favourite and given it a deliciously spicy revamp.
Introducing Nduja Spaghetti Hoops—rich, smoky nduja and tangy tomatoes combined with Pecorino for a dish that brings back all the feels with a modern twist.
Perfect for when you want comfort food that’s a bit more grown-up!
Spaghetti Hoops With Nduja
Ingredients/Serves: 4
1 tablespoon mojo de ajo, plus extra for brushing on sourdough
1/2 onion, finely diced
300g Garofalo Anelli Siciliani (spaghetti hoops)
1 tin of tomatoes (preferably mutti)
Dash of sherry or red wine vinegar
4 slices of sourdough bread
Pecorino cheese, grated
Method:
Bring a large pot of salted water to a boil.
Add the Garofalo Anelli Siciliani (spaghetti hoops) and cook according to the package instructions until al dente.
Drain and set aside.
Prepare The Sauce
Heat 1 tablespoon of mojo de ajo in a large pan over medium heat.
Add the finely diced onion and soften for a few minutes until translucent.
Stir in the nduja and cook for 1-2 minutes until it melts and blends with the onions.
Add the tin of tomatoes (mutti variety)
Stir in a dash of sherry or red wine vinegar.
Let the sauce simmer gently while the pasta finishes cooking, allowing the flavours to meld.
Toast The Sourdough
While the sauce is simmering, toast the sourdough slices.
Once toasted, brush each slice generously with the extra mojo de ajo oil.
Combine and Serve
Add the cooked pasta to the sauce, stirring well to coat all the pasta with the nduja-tomato mixture.
Ladle over the hoops over the toast
Top each plate with freshly grated Pecorino cheese.
