Notes
Ingredients
200g spaghetti
2 cloves garlic, thinly sliced
1/4 fennel bulb, thinly sliced
50g chorizo, diced
100g tomatoes, chopped into chunks
50g black olives, sliced
1 tsp. tomato puree
1.5 tbsp. olive oil
1 tsp. red wine vinegar
Small handful basil, torn
Parmesan, to serve
Method
Boil the kettle.
Put everything except the basil and Parmesan in a saucepan and season well. Pour over 400ml boiling water and bring to a simmer, gently pushing the spaghetti under the water as it softens.
Simmer for 10-12 minutes, stirring every so often, until the sauce is reduced and clinging to the spaghetti. Add a little more hot water if the sauce is too thick, or if it doesn't cover the pasta while it cooks.
Turn the heat up during the last few minutes to evaporate any extra liquid so you are left with a rich sauce. Check for seasoning and stir through the basil, an extra drizzle of olive oil and the Parmesan.