250g pasta of your choice, such as Fricelli or Rigatoni
Olive oil, a splash for cooking
1 onion, diced
1 garlic clove, crushed
100 g 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
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.