Salami Pasta

Invented by Maria, an all time family favourite. Better known as “SP”.

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Ingredients

1 medium onion

Cubed pancetta

1 green chilli (optional)

1 clove of garlic

150g of salami such as Napoli or Milano

2 tins of peeled plum tomatoes

Handful of whole black olives, more or less according to taste

Parsley, finely chopped

Conchiglle (shells) Pasta

Mozarella cheese

Equipment

A heavy bottom pan for making the sauce

A pan for cooking pasta

An oven proof dish for baking the SP in

An oven at 220°C

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1. Finely dice the onion, finely chop the chilli.

2. Heat olive oil in the pan and when hot add the onion, chilli, pancttea and crush the garlic into the pan.

3. Cook until the onions are well caramelised and reduced in size.

4. Chop the tomatoes very finely and add to the pan and mix well, bringing to the boil

5. Quarter the salami and add to the pan with the black olives, stir well and bring back to the boil, then turn down the heat and simmer. If you have time simmer for 20 minutes on a very low heat.

6 Meanwhile cook the pasta according to the instructions on the packet, then drain well.

7. Finely chop the parsley and stir into the sauce, then slice the mozerella as thinly as possible

8. Mix the pasta and the sauce together well and place in the over-proof dish

9. Top with the mozerella so it completely covers the pasta.

10. Back in the oven until the mozallera is golden, crispy and bubbling.

11. Serve immediately