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Recipe by
A dish rich in flavor and tradition, ideal for a tasty lunch.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Slice the red Tropea onion and let it soften in a pan with a drizzle of extra-virgin olive oil.
Step 2 of 5: Add the anchovy fillets and let them melt into it.
Step 3 of 5: Add a teaspoon of 'nduja and stir.
Step 4 of 5: Cook the fusilli in salted water and drain them al dente, adding them to the pan with the sauce.
Step 5 of 5: Toss the pasta with a ladle of cooking water and serve with a sprinkle of toasted breadcrumbs.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Fish
In gray: not detectedDetected
| Average values | Per serving515 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 3,015 kJ721 kcal | 586 kJ140 kcal |
| Fat | 10.08 g | 1.96 g |
| of which saturated fatty acids | 4.37 g | 0.85 g |
| Carbohydrates | 95.9 g | 18.64 g |
| of which sugars | 11.52 g | 2.24 g |
| Fibre | 3.81 g | 0.74 g |
| Protein | 66.63 g | 12.95 g |
| Salt | 0.46 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
