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Ingredients
  • 400 g orechiette (14oz) fresh, dried or homemade
  • 2 eggplants
  • 2 tablespoon nduja
  • 1 onion peeled and finely chopped
  • 250 g cherry tomatoes (9oz) cut in half
  • 300 g tomato passata (10oz) I prefer to use Cirio rustico which is chunkier
  • 50 g ricotta salata (2oz) grated
  • extra virgin olive oil as required
  • salt as required
  • black pepper to taste
  • 1 handful fresh parsley chopped
Note: Ingredients may have been altered from the original.
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