We’ve teamed up with Tom Jackson to make a delicious Pizza Fritta Pasta Salad paired with artichokes, ricotta, mint and a cooked tomato dressing.
Tom’s first pizza fritta happened a couple of summers ago in Naples. Volcanically hot tomato sauce, marbled with ricotta, funky guanciale (cured pig cheek) and basil, all encased in a huge half-moon of charred, chewy Neapolitan dough. Unsurprisingly, Tom’s second (and third, fourth, etc.) pizza fritta also happened on that trip. The one Tom had with artichokes and olives was his favourite, and it kindly led him here. To keep things vegetarian, switch the ’nduja for harissa or chilli crisp (or, indeed, a plant-based ’nduja). To make it vegan, switch the ricotta for a plant-based variety or a spoonful or two of moutabal. This recipe makes more dressing than you’ll need, but you’ll be glad of it later!
Here is how to make a pizza fritta pasta salad
- Start by making the dressing. Off the heat, place the chunk of ’nduja, the basil sprig and the onion wedge in a medium-sized saucepan then tip the crushed tomatoes on top. Place over a high heat, then, once simmering, reduce the heat to low–medium. Cook for 20-30 minutes, stirring occasionally, by which time the tomatoes and ‘nduja should have broken down. Remove from the heat and leave to cool to room temperature, discarding the basil and onion. Transfer the sauce to a bowl and stir through the datterini tomatoes. Add the vinegar, olive oil and a good pinch of Maldon Chilli Sea Salt. Check for balance, then set aside to marinate. This ‘dressing’ keeps well for up to 3 days in the fridge and is great with lots of other things (just bring back up to room temperature before use).
- Cook the pasta in plenty of salty boiling water until al dente (2 minutes less than the total packet instructions), then drain. Rinse briefly, until the pasta is just warm, then drain again.
- Gently toss the pasta with roughly 200g (7oz) of your tomato dressing, then add the artichokes, olives, pine nuts and tear in the mint leaves. Toss again, then add the ricotta and gently marble through the dressed pasta (don’t overmix). If you like, finish with more ricotta, a pinch of Maldon Chilli Sea Salt and a drizzle of olive oil.
