Ingredients

5 oz ‘ndjua 

2 lbs. of cherry tomatoes 

½ cup plus 2 tablespoons olive oil 

6 to 8 garlic cloves 

½ cup grated parmigiano cheese 

1 cup passata  

fresh stracciatella cheese to top 

fresh basil 

salt and pepper 

1 lbs. pasta of choice

Directions

Step 1
Preheat oven to 425F. Place tomatoes whole on a tray or in a baking dish. Drizzle ½ cup of olive oil, ¼ cup of grated parmigiano cheese, 6 to 8 smashed garlic cloves, a handful of torn up basil and 3 tsp of salt.  Roast for 30 to 45 minutes until blistered.

Step 2
Fill a pot with water and bring to a boil, add salt to the water. Add the pasta and cook as instructed on the package.

Step 3
As the pasta noodles are cooking, in a large skillet add 1 tbsp. of oil. Add the 'nduja and 1 cup of passata. Add the roasted tomatoes and reserve some roasted tomatoes to finishing. Add the cooked pasta to the skillet and toss the pasta in the ‘nduja sauce. Ladle in some pasta water. Season with salt and pepper to taste.

Step 4
Place the pasta in a large bowl. Top the pasta with roasted tomato and fresh stracciatella cheese, fresh basil, and grated parmigiano. Buon Appetito!

Ingredients

8 cups chicken broth

1 zucchini diced up, about 2 cups

6 whole eggs

2 cups parmigiano cheese

1/8 tsp. nutmeg (4 dashes)

1 tsp. salt

1/2 tsp. black pepper

1/4 tsp. fresh parsley, chopped

Directions

Step 1
In a large soup pot, bring chicken broth to a boil. Add diced zucchini.

Step 2
Meanwhile, add the eggs, parmigiano, nutmeg, salt and pepper to a medium mixing bowl. Whisk till combined.

Step 3
Once the chicken broth has come to a rolling boil, quickly add the egg mix to the broth all at once, stirring until incorporated. Cook for one minute, then add the parsley.