

One-Pan Puttanesca
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Cook's tip: If you haven’t encountered it, ’nduja is a spicy fermented salami paste from Calabria, the region which forms the toe of the Italian peninsula. Soft and spreadable, it can be mixed into savoury dishes whenever you fancy a bit of extra oomph – tomato sauces, on pizzas or even on toast.
For a meat-free version, omit the lardons and anchovies.
Recipe courtesy of Two’s Company by Orlando Murrin, published by Ryland Peters & Small (£18.99) Photography by Clare Winfield © Ryland Peters & Small.
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