Name: Tomato and Calabrian salami linguine
Total time: 1800 s
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 salami; 2 clove garlic; to taste chilli flakes; 4 teaspoon smoked tomato paste; 1 tin chopped tomatoes; 320 gram linguine; to taste basil leaf; to taste parmesan

Step 1

Heat 2 tbsp of olive oil (30 mL) in a medium-sized frying pan and add the salami (1) . Sauté gently for 4-5 mins.

Step 2

Add the garlic (2 cloves) to the pan and sauté until the garlic is softened but not coloured, 2-3 mins. At this stage, you can add some chilli flakes (to taste) for even more flavour.

Step 3

Add the smoked tomato paste (20 g) to the pan and cook gently for a further 2-3 mins, stirring gently. Season with salt and pepper.

Step 4

Add the chopped tomatoes (1 tin) to the pan, then rinse the tin with 200ml of water and add this to the pan too, then bring to a gentle simmer.

Step 5

Bring a large pan of water to the boil, add 2 tsp salt, and cook the linguine (320 g) for 10-12 mins.

Step 6

Once the pasta is cooked, drain, reserving some of the cooking water to add to the tomato sauce if it is looking a little thick.

Step 7

Tumble the pasta in the sauce and finish with a generous glug of extra virgin olive oil and freshly ground black pepper.

Step 8

Serve with basil leaves (to taste) and some grated parmesan (to taste) .

Tomato and Calabrian salami linguine

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