Yet another very simple twist on a very simple tomato sauce. All in the great effort to maximise time in the evenings and garner a work-life balance. So, I’ll keep this post short!
This doesn’t require any weighing. It’s all about how much you like salami.

Ingredients (as always for 2-3):

Spicy salami tomato sauce:

1 x 400g tin tomatoes
1 clove garlic
1 small onion / 2 shallots (i used red onionn as that’s what I had in the fridge)
Basil – couple of tbsp
1 tbsp sugar
Olive Oil
S & P (freshly ground if poss)
A little chilli, however you have it,dried, ground, fresh, red, green…
Extra Virgin Olive Oil

Some spicy salami or you could use chorizo, however much you like, I got mine finely sliced and used about 8 slices

Half a packed of linguine

Method:

Sauté the onion/shallot in some olive oil over a medium heat until translucent but not brown – should be about 5 minutes.

Add the garlic (and chilli if fresh) and sauté for a further two minutes.

Chop the salami into small slices/chunks and fry until just crispy.

Add the tomatoes, chilli (if dried) and sugar and simmer for 30 minutes or so. Tomato sauces taste better when they’re cooked longer so if you have more time let it cook away. Add the basil and stir in. Take it off the heat.

While the sauce is simmering cook your linguine according to packet instructions, about 10 minutes usually.

Add the pasta to your sauce with a little cooking water.

Serve with a drizzle of extra virgin olive oil and some basil to garnish.