Tomato and Salami Pasta
Rich tomato sauce complimented with salami and hints of freshness from the parsley, lemon and mozzarella.
Ingredients
- 60ml olive oil
- 1 onion finely chopped
- a small bunch flat leaf parsley leaves and stems finely chopped separately
- 5 garlic cloves finely chopped
- half a spicy salami or use an 80g pack, coarsely chopped
- 2 tbsp tomato puree
- 2 x 400g tins cherry or chopped tomatoes
- 400g dried pasta of your choice
- 50g butter cubed
- salt and freshly ground black pepper
- 1 ball mozzarella
To serve (optional):
- chilli oil
- finely grated zest of 1 lemon
Instructions
- Heat the olive oil in a large frying pan over a low to medium heat. Add the chopped onion and cook, stirring occasionally, for 10 minutes until lightly golden. Add the parsley stems, garlic, salami and tomato puree, then cook for 3 to 4 minutes until aromatic. Then add the tomatoes, reduce the heat to low and simmer for 15 to 17 minutes until slightly reduced.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions. Drain, reserving 250ml of pasta water.
- Add the reserved pasta water to the tomato mixture and stir over a low heat for 2 to 3 minutes. Add the cooked pasta and butter, then stir to coat the pasta well. Season with salt and plenty of freshly ground black pepper.
- Transfer to a serving plate or bowl and top with the mozzarella ball. Drizzle with chilli oil (if using), and sprinkle with the chopped parsley leaves and lemon zest (optional), to serve.
Notes
- You can batch cook the tomato sauce, portion it out and freeze it for up to 3 months. Or make the sauce 2 to 3 days ahead – cool, cover and keep in the fridge until needed. Continue from step 3, gently warming the sauce.
- Make it vegetarian – leave out the salami and add a few capers at the end for a salty umami hit.
- This tomato and salami pasta recipe is easily adapted if you’re cooking for less or more people.