Linguine Fiorentina Recipe

Boil water and cook linguine

Bring 4 litres of water to a rolling boil in a large pot. Add 2 tablespoons of coarse salt. Add 300 g dried linguine and cook until just shy of al dente according to package time (about 9–10 minutes). Reserve 240 ml (about 1 cup) of the starchy pasta cooking water before draining. Do not rinse pasta; drain and set aside, keeping it slightly wet.

Prepare aromatics

While the pasta cooks, finely slice or mince 3 garlic cloves and finely dice 1 shallot. Chop the sun-blush tomatoes into roughly 5 mm pieces, reserving their oil.

Sweat shallot and garlic

Heat a large wide sauté pan over medium heat. Add 2 tablespoons of the olive oil and the diced shallot. Cook for 2–3 minutes until softened and translucent. Add the garlic and cook 45–60 seconds until fragrant, taking care not to brown.

Bloom vegan 'nduja

Add 90 g vegan 'nduja to the pan and break it up with a spoon. Cook for 1–2 minutes, stirring, so its oils release and it melds with the shallot-garlic base.

Deglaze and build sauce

If using, pour 60 ml white wine into the pan and simmer until reduced by half (about 1–2 minutes). Add the chopped sun-blush tomatoes with 1 tablespoon of their oil, 120 ml hot vegetable stock and 150 g cooked white beans. Stir and simmer gently for 2–3 minutes to warm the beans and soften the tomato pieces.

Purée for creaminess (optional)

For a smoother, creamier sauce: transfer half the bean-tomato mixture to a blender or use an immersion blender and purée until smooth, then return to the pan. Alternatively, lightly mash the beans in the pan with a fork for texture.

Finish sauce

Lower heat to medium-low and stir in 60 ml plant cream, 1 teaspoon salt (adjust to taste) and 1 teaspoon black pepper. Add 1 tablespoon olive oil if sauce seems dry. Taste and adjust seasoning; add 1 tablespoon lemon juice and 1 teaspoon lemon zest to brighten the sauce.

Combine pasta and sauce

Add the drained linguine directly into the pan with the sauce. Toss gently, adding reserved pasta cooking water a little at a time (start with 60 ml) to loosen and emulsify the sauce so it coats the pasta evenly. Toss for 1–2 minutes until the pasta reaches al dente and is well coated.

Add greens and herbs

Stir in 120 g fresh baby spinach and allow it to wilt (about 30–60 seconds). Add torn basil leaves and chopped parsley, tossing to combine.

Adjust texture and seasoning

If the sauce is too thick, add another 60–120 ml reserved pasta water until desired creaminess is achieved. Taste and adjust salt, pepper, and lemon as needed.

Plate and garnish

Divide the linguine between 4 starter-sized portions or 2 main portions (see servings). Sprinkle each portion with toasted chopped hazelnuts (about 45 g total divided), extra drizzle of sun-blush tomato oil or olive oil if desired, and a final grind of black pepper. Serve immediately.