A combo of ingredients to jazz up spaghetti with anchovy, black olives and a dash of nduja.
Serves: 4 | Preparation time: 10 mins | Cooking time: 25 mins
- Spaghetti: 380 g
- Anchovy fillets in olive oil: 5-6
- ‘Nduja: 2 tablespoons
- Pitted black olives: a handful
- Tomato sauce: 450 g
- Myrtle: 1 sprig
- Extra virgin olive oil (EVOO): 2 tablespoons
- Salt: to taste
Method
Drain and pat dry anchovy fillets with absorbent paper to remove their oil, coarsely chop them.
Heat up 2 tablespoons of EVOO in a non-stick pan, fry up 2 tablespoons of ‘Nduja with anchovy fillets and myrtle sprig.
Add tomato sauce, black olives, seasoning to taste, cook on medium heat for about 20 minutes, stirring occasionally.
Boil spaghetti in salted water and drain them possibly al dente, that means at least 2 mins before the standard cooking. Add to the tomato sauce, stir until pasta and sauce are evenly combined. Remove myrtle sprig, serve.
(15 votes, average: 4.27 out of 5)
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One Comment
My dear Fiorenze, I would very much like to try some of your recipes, this one in particular, but I am afraid I simply do not know how to convert grams to American metrics. I searched the internet but it is all so confusing, nothing I tried seems to answer my question. I am hoping you may be able to steer me in some direction so I can learn more about how to make the conversions.
On another note, I tried all three of the outlets you mention trying to find Nduja and while they offer it in different ways all three outlets are in London and do not deliver here in the United States. I guess I will have to wing it as best I can. Myrtle does not appear anywhere that I looked.
Oh,, woe is me. I feel so lost. Love your blog though so will continue to subscribe.
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