400g14 ozsmall cherry tomatoescut in half, or passata or canned peeled tomatoes
A few basil leavestorn into pieces by hand if large
Olive oil
salt
To finish the dish:
freshly grated caciocavallo or pecorino romano
Instructions
Gently sauté the chopped onion in olive oil until soft and translucent.
Add the nduja and let it melt. Then add the tomatoes along with the basil and a good pinch of salt. Let simmer gently for 15 minutes or so, until the tomatoes have melted into a sauce, stirring from time to time.
While the sauce is simmering, bring well-salted water to a boil and cook the pasta al dente.
Drain the pasta (but not too well) and add it to the sauce. Mix well, still over very gentle heat.
Serve right away, with cheese for those who want it.