Ingredients

500g Zafarelli Pennette Rigate

1 tbsp olive oil

1 brown onion, finely diced

150g salami, sliced or diced

½ cup Kalamata olives

700ml tomato passata

Fresh basil leaves and grated Parmesan, to serve

Salt, to taste

Method

1. Bring a large pot of salted water to a boil.
2. While the water is heating, heat the olive oil in a large frying pan over medium heat. Add the diced onion and a pinch of salt, sautéing for 3 minutes until softened.
3. Add the salami to the pan and sauté for a further 2 minutes, allowing the oils and flavours to release.
4. Add the Pennette Rigate to the boiling water and stir well.
5. Pour the tomato passata into the frying pan with the onions and salami, then stir in the olives. Cover the pan and simmer gently for 8–10 minutes while the pasta cooks.
6. Once the pasta is al dente, drain it thoroughly and toss it directly into the sauce, ensuring the ridges of the Pennette Rigate are well coated.
7. Serve immediately with fresh basil leaves and a generous sprinkle of grated Parmesan.