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.