Everyone has a riff on this famous pasta dish, which is really just meant to use what's in your cupboard. Let 'nduja bring the umami and warmth, and you can skip the anchovies.
Ingredients:
1/4 cup olive oil
4-5 cloves garlic, minced
1 t 'nduja
2 T fresh oregano
1/2 jar Antipasto or Chickpea Tapenade
salt, to taste
4 ripe heirloom tomatoes, grated and skins removed or 1 jar crushed tomatoes
1 box fettuccine, spaghetti, bucatini, linguine or any long noodle
Put a large pot of water on to boil for the pasta, and warm your olive oil in another pot.
Gently cook the garlic, with some salt, for a few minutes, until it is fragrant and starting to get translucent.
Add the oregano and 'nduja, and let them warm for another 2 minutes.
Add the tapenade, mix, and let that heat through.
Use a box grater and gently grate the heirloom tomatoes; hold the stem end until you have nothing left in your hand but the skin.
Pour the tomatoes into the pan and bring everything to a simmer.
Cook the pasta to just under al dente, then drain.
Add to you pot of sauce, and let everything simmer gently together for a minute or two.
Test for seasoning and adjust as needed; some peperoncini may be called for!
Serve with some grated gouda and crusty bread.
