Easy Nduja Pasta with Fennel & Olives.
What you’ll need:
- 300g Penne Pasta (Spaghetti can also be used - Great for holding the sauce!)
- 3 crushed garlic cloves
- ½ thinly sliced fennel
- 75g nduja paste
- 200g chopped fresh tomatoes
- 75g black pitted olives
- 2 tsp tomato purée
- 3-4 tbsp Redoro olive oil
- 2 tsp Redoro Balsamic vinegar
- 40g of grated parmesan (Always leave extra to garnish!)
- Some fresh chopped basil
Prep & chop all your ingredients.
Lightly fry all your ingredients (except the parmesan, basil and pasta) in a deep pan on a medium heat until the fennel has softened. Season to taste. (If you find its cooking to fast or sticking, reduce heat)
While this cooks, boil your water, add salt and cook your pasta.
Spoon 2-3 ladles of salty water from your pasta pot into your pan. Using this additional liquid will create the sauce you need to bind your ingredients to your pasta. (Keep 2 more ladles of water aside in case you need it later)
Once your pasta is cooked, drain and toss your pasta into the pan with your ingredients and mix whilst frying lightly. Water should have reduced to create a nice sauce. Add more of the salty water if it becomes too dry.
Stir in the parmesan and fresh basil.
Serve with an extra drizzle of Olive oil and parmesan.