5/11/2020 One-pan spaghetti with nduja, fennel & olives recipe - BBC Good Food

One-pan spaghetti with nduja, fennel & olives

Prep: 15 mins
Easy Serves 4
Cook: 15 mins

Ingredients Method

Step 1 Boil the kettle. Put all the ingredients except the pecorino and
400g spaghetti

basil in a wide saucepan or deep frying pan and season well. Pour
3 garlic cloves , very thinly sliced
over 800ml kettle-hot water and bring to a simmer, using your

½ fennel , halved and very thinly sliced tongs to ease the spaghetti under the liquid as it starts to soften.

75g nduja or sobrasada paste Step 2 Simmer, uncovered, for 10-12 mins, tossing the spaghetti through

the liquid every so often until it is cooked and the sauce is

200g tomatoes (the best you can get), chopped

reduced and clinging to it. Add a splash more hot water if the
into chunks

sauce is too thick or does not cover the pasta while it cooks. Turn
75g black olives , pitted and sliced
up the heat for the final few mins to drive off the excess liquid,

2 tsp tomato purée 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.
3 tbsp olive oil , plus a drizzle

2 tsp red wine vinegar

40g pecorino , plus extra to serve

handful basil , torn

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