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One-pan spaghetti with nduja, fennel & olives

  • 400g spaghetti
  • 3 garlic cloves, very thinly sliced
  • ½ fennel, halved and very thinly sliced
  • 75g nduja or sobrasada paste (see tip) Nduja en-doo-jahA spreadable type of air-cured salami from Calabria, in the south of Italy. Made from the…
  • 200g tomatoes (the best you can get), chopped into chunks Tomato toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
  • 75g black olives, pitted and sliced
  • 2 tsp tomato purée
  • 3 tbsp olive oil, plus a drizzle Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 2 tsp red wine vinegar
  • 40g pecorino, plus extra to serve
  • handful basil, torn Basil ba-zilMost closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
  • Boil the kettle. Put all the ingredients except the pecorino and basil in a wide saucepan or deep frying pan and season well. Pour over 800ml kettle-hot water and bring to a simmer, using your tongs to ease the spaghetti under the liquid as it starts to soften.
  • Simmer, uncovered, for 10-12 mins, tossing the spaghetti through the liquid every so often until it is cooked and the sauce is reduced and clinging to it. Add a splash more hot water if the sauce is too thick or does not cover the pasta while it cooks. Turn up the heat for the final few mins to drive off the excess liquid, leaving you with a rich sauce. Stir through the pecorino and basil, and serve with an extra drizzle of oil and pecorino on the side.