A staple of cheese boards and sandwiches, salami is so versatile. Depending on the variety, it can be mild or bring a real kick of chilli to any dish. I love keeping this dish simple and let all the flavours of the salami be the star of the show with some fresh tomatoes and herbs.
150g salami, cut into thin strips
250g cherry tomatoes, cut in half
1-2 tablespoons olive oil
Fresh basil to serve
- Cook pasta in a pot of boiling water according to packet directions, drain, reserving ¼ cup of cooking water, set aside
- Heat a large fry pan with a drizzle of olive oil, add salami and cook until crisp, add tomatoes and just heat through.
- Add pasta to the pan with remaining oil, just enough to coat along with the reserved cooking water. Scatter through salami and picked basil leaves to wilt.
- Divide pasta between plates, top with cracked pepper and extra basil.
- The pasta cooking water is starchy and helps to create a light sauce with the olive oil and fresh tomato juices
- Be careful when seasoning as salami can often be very salty
- Use any kind of cured salami or sausage you like
- Canned cherry tomatoes can be used in place of fresh
- Add fresh or frozen spinach for extra greens to the dish