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One-pan spaghetti with nduja, fennel & olives

Cassie Best
  • 30 minutes
  • Serves 4

INGREDIENTS

1 handful

Basil

1/2

Fennel

3

Garlic cloves

200 g

Tomatoes

2 tsp

Tomato puree

75 g

Black olives, pitted and sliced

75 g

Ndujaor sobrasada paste

400 g

Spaghetti

3 tbsp

Olive oil

2 tsp

Red wine vinegar

40 g

Pecorino