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De Cecco Conchiglie with preserved tuna and nduja


Ingredients for 4 people

380g of conchiglie De Cecco

2 Table spoons of nduja (spicy sausage spread) 

1 Red onion finely sliced

1 Small tin of tomato fillets

1/2 Cup of roughly chopped Italian parsley

300g tin of Callipo preserved tuna


  1. In a large pan fry the tuna and onion with some of the oil until soft. Add the tomato fillets and simmer for a few minutes.

  2. Add the tuna chunks and season with some salt and pepper

  3. In a large pot of salted boiling water cook the conchiglie pasta until al dente.

  4. Toss the pasta into the tuna sauce and add nduja. Mix and serve with a sprinkle of chopped Italian parsley.

Buon Appetito!

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