One-pot spaghetti with nduja, fennel, and olives

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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

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