Ingredients
- 250g pasta of your choice, such as Fricelli or Rigatoni
- Olive oil, a splash for cooking
- 1 onion, diced
- 1 garlic clove, crushed
- 100g good-quality salami, sliced. Calabrese if you want the extra tang, Kangaroo & Mild Chilli for Mild or Veneto for a non-spicy version.
- 250 g - 1⅔ cups cherry tomatoes
- 4 tbsp chicken stock
- Freshly ground black pepper
- 2 tbsp chopped basil
- Freshly grated Parmesan, to serve
Method
- Bring a large saucepan of water to the boil over high heat. Add a good pinch of salt and a dash of olive oil. Add the pasta and stir until the water has returned to the boil. Reduce the heat, cover and cook the pasta at a fast simmer for 8 minutes.
- Meanwhile, heat a medium-sized saucepan over medium-high heat.
- Add a generous splash of oil and the onion and cook for 3–4 minutes.
- Add the garlic and cook for 1–2 minutes, until fragrant.
- Add the salami and cook for 3–4 minutes until the salami starts to turn golden brown.
- Add the cherry tomatoes and cook for 4–5 minutes, stirring often, until the tomatoes start to break down and caramelise.
- Add the stock, season with the pepper and bring to the boil. Reduce to a simmer and cook for around 5–6 minutes, or until the sauce reduces.
- Check the seasoning and add the basil.
- Check that the pasta is cooked, then drain well and toss with the sauce. Serve with the freshly grated Parmesan.
