Loading...Ingredients
Units Scale
- 12 oz (340g) spaghetti
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 3 oz (85g) nduja, crumbled
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup black olives, sliced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Cook the spaghetti according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add crumbled nduja to the skillet, breaking it up with a spoon as it cooks.
- Once the nduja is melted and the oil is infused with its flavor, add chopped sun-dried tomatoes and sliced black olives to the skillet.
- If you like some heat, sprinkle red pepper flakes into the mixture.
- Season with salt and black pepper to taste.
- Toss the cooked spaghetti into the skillet, ensuring it’s well-coated with the nduja mixture.
- Garnish with fresh parsley and serve immediately with grated Parmesan cheese on the side.