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
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.