Spicy 'Nduja & Cherry Tomato Spaghetti

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Chop your cherry tomatoes in half

Once hot, add the halved cherry tomatoes to the pan with a pinch of salt and cook for 2-3 min or until they're starting to break down

Once the tomatoes have started to break down, add your roasted garlic paste and a pinch of sugar and cook for 1 min or until fragrant

Add your quick cook spaghetti to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the spaghetti for 2-3 min or until cooked with a slight bite

Once cooked, drain the spaghetti, reserving a cup of the starchy pasta water

Return the drained spaghetti to the pot with a drizzle of olive oil and set aside until serving

Wash your spinach, then pat it dry with kitchen paper

Once fragrant, add your tomato paste and spinach to the pan and cook for 2-3 min or until the spinach has slightly wilted

Once done, tear your 'Nduja (can't handle the heat? Go easy!) into the pan and add a splash of the reserved starchy pasta water

Cook for 1-2 min or until the sauce has thickened to a tomato sauce-like consistency – this is your spicy 'Nduja & cherry tomato sauce