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One-Pan Spaghetti with Chorizo, Fennel, and Olives

Mmmmm . . . delicious AND easy — that’s our kind of pasta dish! Clean-up is a snap too since everything cooks together in one pan. With subtle heat from the chorizo, saltiness provided by the olives and pecorino, and a toothsome bite thanks to the fennel and fresh tomatoes, this dish has it all. We paired it with a simply dressed green salad and a loaf of fresh bread — dinner on the table in no time flat!

One-Pan Spaghetti with Chorizo, Fennel, and Olives

14 oz. spaghetti
3 garlic cloves, very thinly sliced
½ fennel bulb, very thinly sliced
3 oz. chorizo, very finely chopped
7 oz. tomatoes, chopped into chunks
2¾ oz. black olives, pitted and sliced
2 tsp. tomato paste
3 tbs. olive oil, plus some to drizzle
2 tsp. red wine or sherry vinegar
1½ oz. grated pecorino, plus some to serve
handful basil leaves, larger ones torn

Boil the kettle, Put all the ingredients except the pecorino and basil in a wide saucepan or deep frying pan and season well with salt and freshly ground black pepper. Pour over 3½ cups kettle-hot water and bring to a simmer, using tongs to ease the spaghetti under the liquid as it starts to soften.

Simmer, uncovered, for 10-12 minutes, tossing the spaghetti through the liquid every so often until it’s cooked and the sauce is reduced and clinging to it. Add a splash more hot water if the sauce is too thick or does not cover the pasta while it cooks. Turn up the heat for the final few minutes to drive off the excess liquid, leaving you with a rich sauce. Stir through the pecorino and basil, and serve with an extra drizzle of oil and pecorino on the side.

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