Ingredients
400g spaghetti
3 cloves of garlic, thinly sliced
½ fennel bulb, halved lengthwise and thinly sliced
75g nduja or sobrasada paste
200g tomatoes (the best you can find), chopped
75g pitted black olives, sliced
2 tbsp tomato puree
3 tbsp olive oil, plus a drizzle
2 tbsp red wine vinegar
40g pecorino cheese, plus extra for serving
a handful of torn basil


