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rate
Prep 45 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 Punnet cherry tomatoes
  • 1 Green bell pepper
  • 1 Whole chilli
  • 1 tbsp Olive oil
  • 1 Can of tomatoes - juice only
  • 1 Diced courgette
  • 3 Large flat mushrooms - sliced
  • 1 Handful spinach
  • 1 Handful fresh basil
  • 1 Heaped tablespoon Good quality nduja
  • 250 g Orecchiette
  • ½ Ball fresh mozzarella
  • 1 Roasted bulb of garlic
Nduja & Mediterranean vegetable orecchiette Nduja & Mediterranean vegetable orecchiette
Nduja & Mediterranean vegetable orecchiette

Pasta as you probably know by now, is one of my ultimate comfort foods, in any shape or form. I usually make a pasta dish on a Sunday after my food shop as I use up any leftovers I have and create a big bowl of happiness. This one was to die for. That little dollop of nduja really goes a long way - you could also leave this out for a veggie dish too!


  1. Add to a non stick baking tray your punnet of cherry tomatoes, chilli, and bell pepper. Take your bulb of garlic and slice in half. Leave as a whole bulb (wrap in a piece of tinfoil if it helps) and pop that onto the baking tray too. Put your tray into a pre heated oven at 180 degrees for around 20-25 minutes, or until they have roasted.
  2. Once the veggies are roasted, set to one side to cool.
  3. Once cooled, peel the skins off your tomatoes. I know this is a bit of a faff, but it really does make all the difference! Add these to a large non stick pan with your olive oil and the chopped bell pepper and chilli. Take your garlic bulb and only using a half of the bulb, squeeze the contents into the pan. It should come out like a paste.
  4. Put your pan onto simmer the roasted veggies. To the pan, add the juice of your tin of tomatoes, torn basil, mushrooms, spinach and courgette. Simmer for a further 5 minutes.
  5. To your pan, add a pinch of sugar and salt and your dollop of nduja. Mix this in well.
  6. Put your pasta on to cook - orecchiette takes a bit longer than other pastas, but I still like mine al dente. Cook according to the packet in salted water.
  7. Your tomato sauce should be quite thick - I add some of the pasta water to thin it out but do this slowly until you get the consistency you like. Once the pasta is cooked, drain and add this to your tomato sauce and stir in. Serve topped with your ripped mozzarella and more basil! Enjoy!
Nduja & Mediterranean vegetable orecchiette Nduja & Mediterranean vegetable orecchiette
Nduja & Mediterranean vegetable orecchiette

Pasta as you probably know by now, is one of my ultimate comfort foods, in any shape or form. I usually make a pasta dish on a Sunday after my food shop as I use up any leftovers I have and create a big bowl of happiness. This one was to die for. That little dollop of nduja really goes a long way - you could also leave this out for a veggie dish too!

favorite
print
rate
Prep 45 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 Punnet cherry tomatoes
  • 1 Green bell pepper
  • 1 Whole chilli
  • 1 tbsp Olive oil
  • 1 Can of tomatoes - juice only
  • 1 Diced courgette
  • 3 Large flat mushrooms - sliced
  • 1 Handful spinach
  • 1 Handful fresh basil
  • 1 Heaped tablespoon Good quality nduja
  • 250 g Orecchiette
  • ½ Ball fresh mozzarella
  • 1 Roasted bulb of garlic
  1. Add to a non stick baking tray your punnet of cherry tomatoes, chilli, and bell pepper. Take your bulb of garlic and slice in half. Leave as a whole bulb (wrap in a piece of tinfoil if it helps) and pop that onto the baking tray too. Put your tray into a pre heated oven at 180 degrees for around 20-25 minutes, or until they have roasted.
  2. Once the veggies are roasted, set to one side to cool.
  3. Once cooled, peel the skins off your tomatoes. I know this is a bit of a faff, but it really does make all the difference! Add these to a large non stick pan with your olive oil and the chopped bell pepper and chilli. Take your garlic bulb and only using a half of the bulb, squeeze the contents into the pan. It should come out like a paste.
  4. Put your pan onto simmer the roasted veggies. To the pan, add the juice of your tin of tomatoes, torn basil, mushrooms, spinach and courgette. Simmer for a further 5 minutes.
  5. To your pan, add a pinch of sugar and salt and your dollop of nduja. Mix this in well.
  6. Put your pasta on to cook - orecchiette takes a bit longer than other pastas, but I still like mine al dente. Cook according to the packet in salted water.
  7. Your tomato sauce should be quite thick - I add some of the pasta water to thin it out but do this slowly until you get the consistency you like. Once the pasta is cooked, drain and add this to your tomato sauce and stir in. Serve topped with your ripped mozzarella and more basil! Enjoy!