| Prep |
Cooking |
Serves |
 |
 |
 |
| 5 mins |
10 mins |
2 Adults |
A tasty supper dish which is quick and easy to prepare.
Recipe by The Devilled Egg | The Online Cookery School.
Ingredients
- 2 tablespoons of Fussels Extra Virgin Rapeseed Oil
- 250g dried bucatini or spaghetti pasta
- 3 cloves of garlic, slices
- 1 teaspoon of fennel seeds
- 250g tomatoes, cubed
- 150ml of tomato puree
- 100g of 'Nduja
- 2 tablespoons of capers
- Handful of torn basil leaves and grated parmesan to serve
Method
Bring a saucepan of salted water to boil and add the pasta (cook according to the packet instructions).
Preheat the oil in a frying pan and add the garlic with the fennel seeds.
Cook for 1-2 minutes until the garlic is starting to turn golden and the fennel seeds are starting to pop and dance in the pan.
Add the tomatoes, 'Nduja and puree and simmer for 5-6 minutes, stirring occasionally. Season with a little salt.
Add about 100ml of the pasta water (or more if the pan is getting dry).
Keep on a medium high heat until the pasta is ready (al dente - with just a little bit of a bite left to it).
Add the capers to the sauce followed by the pasta.
Serve scattered with basil and parmesan.
