Ingredients

Zafarelli Pennette Rigate No. 18 500g
1 tbsp olive oil
1 brown onion, finely diced
150g salami, sliced or diced
½ cup Kalamata olives
700mL tomato passata
Fresh basil leaves, to serve
Grated parmesan, to serve
Salt, to taste

Method

1. Bring a large pot of salted water to the boil and cook pasta according to packet directions.
2. Meanwhile, heat olive oil in a large frying pan over medium heat. Add onion and a pinch of salt and cook for 3 minutes until softened.
3. Add salami and cook for 2 minutes until lightly golden.
4. Stir in passata and olives. Bring to a simmer and cook for 8-10 minutes, stirring occasionally.
5. Drain the pasta and add it directly to the sauce. Toss well to coat.
6. Serve immediately with fresh basil leaves and grated Parmesan.