Rigatoni pomodoro e 'nduja

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Step 1

Heat the oil in a saucepan and fry the garlic to a pale gold. Add the 'nduja and cook for 2-3 minutes more, breaking it up and stirring it into the oil with the back of the spoon

Step 2

Stir in the tomatoes and half the basil. Season with salt and pepper and simmer (uncovered) for 10-15 minutes

Step 3

While the sauce is simmering, cook the rigatoni in salted boiling water until al dente

Step 4

Drain the pasta and stir into the sauce with the remaining basil and black olives.

Step 5

Scatter with Pecorino, torn basil and a grinding of black pepper