Sauce
In a saucepan, sweat the chopped garlic and chopped onion in extra virgin olive oil over very low heat for 10 minutes.
Add the diced San Marzano DOP tomatoes previously passed through a vegetable mill.
Bring to a boil and cook for 15 minutes.
Season with salt and pepper. Preserve.

Pasta dough
Place the flour in a large bowl and form a mountain with a hole.
In another bowl, whisk the eggs, egg yolks and salt. Pour the mixture into the center of the mountain of flour. Mix well until the dough begins to form.
Then knead the dough, on a floured surface, for 4 minutes or until it becomes firm and smooth.
Wrap the dough in plastic wrap and leave it at room temperature for 20 minutes before rolling out with a rolling mill.

Stuffing
Remove the stems from the spinach.
In a saucepan, heat the extra virgin olive oil and sauté the spinach.
Cool the spinach and drain them.
Chop the spinach.
In a bowl, mix the chopped spinach, the Nduja di Spilinga DOP, the chopped mint and the grated Pecorino Crotonese DOP.
Preserve the stuffing in the fridge.

Assembling
Roll out the dough until it is very thin.
Cut squares at 7 cm apart.
Place in the middle 10g of stuffing.
Take the two corners and glue them together, do the same with the other side.
Unite everything in the middle to form a fagottino.
Place on a floured baking sheet.

Cooking
Cook the fagottini in plenty of salted water.
Drain and mix with the San Marzano DOP tomato sauce.
Arrange and garnish with basil leaves and serve.
Sprinkle with grated Pecorino Crotonese DOP.