Pasta with 'Nduja from Spilinga is one of the most iconic and beloved dishes in Calabrian cuisine, a perfect combination of the spicy warmth of 'Nduja and the delicate flavor of pasta. Its preparation, though simple, expresses the authenticity of Calabria's culinary tradition.

Ingredients (for 4 people):
• 400 g pasta (scialatielli and spaghetti are ideal, but also rigatoni or pennette);
• 100 g 'Nduja from Spilinga;
• San Biase extra virgin olive oil;
• 500 g rustic tomato passata;
• 1 Onion (yellow or red);
• Salt;
• Fresh basil.

Preparation:
• Finely chop the onion and sauté it in a pan with a little San Biase extra virgin olive oil;

• Add the 'Nduja in small pieces to the sautéed onion and cook for a few minutes to allow everything to meld with the oil;

• Pour the tomato passata into the pan and let it cook;

• Let the sauce reduce over low heat until it becomes thick and creamy;

• Adjust salt if necessary;

• At the end of cooking, tear the basil leaves and let it rest;

• Cook the pasta in plenty of salted water for the time indicated on the package;

• Drain al dente and add to the pan with the sauce;

• Stir to distribute the sauce evenly;

• Serve hot.

In preparing Pasta with 'Nduja, extra virgin olive oil plays a crucial role, as it is the base on which the 'Nduja melts, allowing it to release all its flavor without compromising its softness. San Biase extra virgin olive oil balances the spiciness of the 'Nduja and brings harmony to the dish.