Tomato Sauce With Salami And Basil

This follows on  from the Pasta Al Sugo Di Pomodoro E Accuigne recipe on the previous page. First night pizza with some of the passage, second night pasta with anchovies, then this to finish off the jar.

INGREDIENTS:

Olive oil

An onion, chopped or thinly sliced, depending on your own preference. I tend to halve and then slice.

125g sliced salami or pepperoni (I go for pepperoni, but if it was a standard salami I'd be adding a seeded and chopped chilli)

the rest of the jar of passata

400g can diced tomatoes

fresh basil, chopped, to taste (work from two tablespoons, then round up or down)

2 tsp sugar

200-300g pasta

METHOD: Heat the oil in a frypan or wok (we have a dedicated use this with chilli wok), add onion and salami and cook over medium heat until the onion starts to soften. Stir in passate, tomatoes, basil and sugar , stir, bring to the boil and simmer about five minutes until sauce thickens.

Cook pasta according to package directions, drain and combine with sauce.

 © Ian Hughes 2014