Spaghetti With ‘Nduja, Runner Beans & Lemon

Put the spaghetti in a large pan of boiling salted water and cook for 2 mins less than the packet instructions say.

While the spaghetti is cooking, finely dice the onion and add to a pan with the ‘nduja, tomato purée, zest of the lemon and peeled clove of garlic. Place over a medium low heat, stir occasionally and allow the onion to cook in the fat from the ‘nduja without browning. Add some pasta cooking water, remove the garlic and turn off the heat while you wait for the pasta to finish cooking.

Top and tail and the beans and cut them into roughly two-inch lengths. Once the pasta is cooked but still al dente, add the beans to the boiling water with the pasta.

Drain the pasta and beans (reserving a mug of the cooking water) and transfer into the pan with the onion, place back over a medium heat. Tear in the basil leaves, squeeze in the lemon juice and toss well, adding the reserved water as you go to make it nice and saucy. Taste and add salt or more lemon if needed.

Plate up and top with pecorino or Parmesan, black pepper, and a drizzle of olive oil.