Don

Ingredients

• 200g DON mild Hungarian chub
• 400g spaghetti
• 2 tbs extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 tsp freshly cracked black pepper
• 250g cherry tomatoes, halved
• 400g jar tomato passata
• 1 handful basil leaves, plus extra to serve
• 80g finely grated parmesan

Method

1. Remove the casing from the salami then slice about 1/2cm thick.
2. Heat oil in a large, deep frypan over medium high heat.
3. Add half the salami and cook, moving around the pan and flipping occasionally, for 3-4 minutes until they start to caramelise and crisp a little.
4. Using a slotted spoon remove from the pan.
5. Repeat with remaining salami and leave the oil in the pan after removing the salami.
6. Add the garlic to the oil and cook for 1 minute then add the cherry tomatoes, season with salt and the pepper and cook for a further 1 minute then add the passata, handful of basil leaves and return the salami to the pan.
7. Bring to a simmer, reduce heat to medium and cook for 10 minutes until the sauce has reduced and thickened.
8. Meanwhile, bring a saucepan of salted water to the boil then add the pasta and cook for 2 minutes less than the packet instructions.
9. Drain and reserve 1 cup (250ml) pasta water. Add the pasta into the tomato sauce with a little of the pasta water then simmer in the sauce for a minute and toss through the parmesan to combine into the sauce.
10. Serve scattered with extra basil leaves.