Sweet Cherry Tomato pasta with ’Nduja Pangrattato

• 250g Yorkshire Pasta Co Mezze Maniche pasta
• 1 jar Isle of Wight Tomatoes Sweet Cherry Tomato Sauce
• 40g ’nduja
• 50g fresh sourdough breadcrumbs
• 1/2tsp dried oregano
• Chilli flakes (optional)
• 30g Parmigiano Reggiano, finely grated
• Small handful fresh basil
• 1 tbsp Isle of Wight Tomatoes Extra Virgin Olive Oil

Cook the mezze in well-salted water until al dente. Reserve a mugful of pasta water before draining.

Meanwhile, heat the olive oil in a frying pan. Add the ’nduja and allow it to melt into the oil

Fry for 3–4 minutes, stirring regularly. Remove from the pan and set aside.

Add the breadcrumbs to the pan with the dried oregano and chilli flakes, if using, and slowly sizzle until the breadcrumbs are deeply golden and crisp, then remove to one side.

Pour the Sweet Cherry Tomato Pasta Sauce into the same pan and warm gently, adding the nduja then a splash of pasta water.

Add the cooked mezze and toss until the sauce has worked its way into the ridges and tubes. Fold through most of the Parmigiano.

Spoon generously into bowls and finish with the crispy breadcrumbs, remaining Parmigiano and torn basil.