ROOM TEMPERATURE PASTA DISHES RECIPES

Steps:

• Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.
• DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.

Steps:

• Bring a large saucepan of salted water to the boil for the spaghetti. In a jug whisk together the eggs and pecorino with plenty of salt and pepper. Set aside. Cook the spaghetti to pack instructions. Meanwhile, heat the oil in a large frying pan over medium heat. Add the nduja and cook, stirring, until melted, about 2-3 minutes. Add the garlic and cook, stirring, for a further minute. Keep on a low heat until the spaghetti is cooked, making sure the garlic doesn’t burn. Reserve 100ml of the pasta cooking water then drain the spaghetti once cooked. Remove the pan with the nduja from the heat. Working quickly, add the spaghetti, the reserved pasta cooking water, the egg mixture and most of the parsley to the pan with the nduja. Using tongs, quickly stir everything together until there is an emulsified and creamy sauce, making sure the egg mixture melts and turns thick and glossy rather than resembling scrambled eggs.  Divide between plates and top with the remaining parsley and more grated pecorino if you like.