Here is a combination to spice up your usual tomato sauce: anchovy fillets and ‘Nduja, with the addition of black olives and myrtle leaves. ‘Nduja is a spicy spreadable pork cream from Calabria, Italy.
Serves: 4 | Preparation time: 10 mins | Cooking time: 25 mins
- Tomato sauce: 450 g
- Spaghetti: 380 g
- Anchovy fillets in olive oil: 5
- Myrtle: 1 sprig
- Extra virgin olive oil (EVOO): 2 tbsp
- ‘Nduja: 1 tbsp
- Pitted black olives: a handful
- Salt: to taste
Drain and dry the anchovy fillets with absorbent paper to remove their oil, coarsely chop them.
Heat up the oil in a pan and fry up a generous tbsp of ‘Nduja and the anchovy fillets over low heat until they combine with the oil getting a thicker texture.
Add tomato sauce, a pinch of salt and black pepper, cook on medium to high heat for about 5 minutes.
Add black olives and myrtle to the tomato sauce, lower the heat and cook for a further 15-20 mins, stirring occasionally.
Tip: You can add the olives whole or chopped, as you prefer. Make sure to keep the myrtle leaves whole and attached to the sprig instead, so it will be easier to remove it once the sauce is ready to be served.
Boil spaghetti in salted water and drain them possibily al dente, that means at least 2 mins before the standard cooking. Add spaghetti to the tomato sauce, stir until pasta and sauce are evenly combined. Remove myrtle sprig.