Pour the boiling water from the kettle into a large saucepan over the heat and bring back to the boil. Season the water well with salt, then drop in the spaghetti. Cook for 1 minute less than the packet instructions say to.
Meanwhile, roughly chop the olives. Get a large frying pan over a high heat and drizzle in a good glug of olive oil. Add the 'nduja to the pan and fry, smooshing with the back of your spoon to break it up, for 1–2 mins. Crush in the unpeeled garlic cloves and cook, stirring, for a minute more.
Pour in the passata and a splash of balsamic vinegar glaze. Season with salt and black pepper. Bring to the boil, then scrape in the chopped olives and add the capers. Let the sauce bubble away until the pasta is ready. Try the sauce, adding more balsamic and/or seasoning to taste.
Use tongs to transfer the spaghetti straight from the saucepan to the frying pan. Toss everything together, then divide between four bowls. Tear over the basil and serve with a hunk of Parmesan on the side ready for grating over.
Exclusive to Mob+ members.
Exclusive to Mob+ members.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Recipe extracted from Speedy MOB: 12-Minute Meals for Four People (Pavilion Books). Photography: David Loftus.
Have some recipe feedback? Spotted a bug? Let us know.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Have some recipe feedback? Spotted a bug? Let us know.
Recipe extracted from Speedy MOB: 12-Minute Meals for Four People (Pavilion Books). Photography: David Loftus.
Pour the boiling water from the kettle into a large saucepan over the heat and bring back to the boil. Season the water well with salt, then drop in the spaghetti. Cook for 1 minute less than the packet instructions say to.
Meanwhile, roughly chop the olives. Get a large frying pan over a high heat and drizzle in a good glug of olive oil. Add the 'nduja to the pan and fry, smooshing with the back of your spoon to break it up, for 1–2 mins. Crush in the unpeeled garlic cloves and cook, stirring, for a minute more.
Pour in the passata and a splash of balsamic vinegar glaze. Season with salt and black pepper. Bring to the boil, then scrape in the chopped olives and add the capers. Let the sauce bubble away until the pasta is ready. Try the sauce, adding more balsamic and/or seasoning to taste.
Use tongs to transfer the spaghetti straight from the saucepan to the frying pan. Toss everything together, then divide between four bowls. Tear over the basil and serve with a hunk of Parmesan on the side ready for grating over.
Exclusive to Mob+ members.
Exclusive to Mob+ members.
