One-pan spaghetti with nduja, fennel & olives

One-pot recipe for 4 people, takes only 15 mins; recipe has spaghetti, garlic cloves, fennel, nduja, tomato, black olives, tomato puree, olive oil, red wine vinegar, pecorino and basil.

One-pan spaghetti with nduja, fennel & olives

One-pan spaghetti with nduja, fennel & olives

Recipe by Chef Soomro Course: One-pot


Prep time

15 mins


  • Spaghetti: 400g spaghetti
  • Olive Oil: 3 tbsp olive oil, plus a drizzle
  • Tomato: 200g tomatoes (the best you can get), chopped into chunks
  • Basil: handful basil, torn
  • Garlic Cloves: 3 garlic cloves, very thinly sliced
  • Tomato Puree: 2 tsp tomato puree
  • Red Wine Vinegar: 2 tsp red wine vinegar
  • Pecorino: 40g pecorino, plus extra to serve
  • Fennel: 1/2 fennel, halved and very thinly sliced
  • Black Olives: 75g black olives, pitted and sliced
  • Nduja: 75g nduja or sobrasada paste (see tip)


  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.