One-pan spaghetti with nduja, fennel & olives

One-pan spaghetti with nduja, fennel & olives

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4

A spicy sausage pasta dish with a difference. Using the cooking water helps the sauce cling to the pasta and gives the dish more body. A silky smooth sauce, perfect pasta and one pan to wash!

Nutrition and extra info

Nutrition: per serving

  • kcal608
  • fat25g
  • saturates7g
  • carbs72g
  • sugars4g
  • fibre7g
  • protein20g
  • salt1.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 400g spaghetti
  • 3 garlic cloves, very thinly sliced
  • ½ fennel, halved and very thinly sliced
  • 75g nduja or sobrasada paste (see tip)
    Nduja

    Nduja

    en-doo-jah

    A 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

    Tomato

    toe-mart-oh

    A 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

    Olive oil

    ol-iv oyl

    Probably 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

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  1. 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.

  2. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
sarahleetes
17th Nov, 2016
2.55
Made this last night for tea and no body liked it! I think the sauce needs to be cooked slower in maybe a slow cooker for longer to breakdown the nduja and then cook the pasta separately to serve! Trouble here is the sauce needs longer to cook I feel than the past takes to cook (12 mins)! I did use tinned and the fresh tomatoes as there was not enough in the sauce and used apple cider vinegar instead of red wine vinegar! Don't like olives so just omitted them! Will be trying this again with the sauce cooked in slow cooker.
reevey
5th Nov, 2016
3.8
Good meal which was easy to make. I use nduja which we bought in Sorrento! It did take a bit longer to cook that stated and we would eat it again, scored 8/10
catie74
30th Sep, 2016
I used a can of Cirio plum tomatoes. Took the tomatoes out and chopped them and used the juice as part of the 800ml of water. Great easy midweek meal that all the family enjoy, served with a simple green salad and extra olives. (my kids are addicted to olives)
DropWallet
30th Sep, 2016
Fantastic recipe!
joB
26th Sep, 2016
5.05
Loved this recipe. Used chorizo instead of nduja and it worked fine, really tasty.
fallenstar27
18th Sep, 2016
3.8
Really enjoyed this but did make a few changes. Used chorizo instead of nduja, and mushrooms instead of olives. It was so quick and easy and will definitely make it again. I'd highly recommend breaking the spaghetti in half instead of trying to "ease" it under the liquid as it softens. It tasted brilliant as leftovers the next day.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.