Pasta with Salami and Olives

Ingredients

• 450 gr Pasta (Fetuccini, Spaghetti)
• 1 tbsp Butter
• 225 g Salami, cutted in small cubes
• 2 Garlic cloves, minced
• 0.5 cup White onion, chopped
• 0.5 tsp Dried oregano
• 1 cup Tomato sauce, canned o blended fresh tomatoes
• 0.5 cup Hot water
• 2 tbsp Olives, chopped
• 2 tbsp Capers, chopped
• 0.25 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions

1. 1

   1. Cook the pasta.

   Cook the pasta in plenty of salted water according to the package instructions, until al dente. Reserve about ½ cup of the cooking water before draining.

2. 2

   2. Brown the salami.

   In a wide skillet, melt the butter over medium heat. Add the salami and cook 2–3 minutes, stirring occasionally, until it starts to brown and release some of its flavor.

3. 3

   3. Build the base.

   Add the onion and cook 2–3 minutes, until soft. Add the garlic and oregano and cook about 30 seconds, being careful not to burn the garlic.

4. 4

   4. Add the tomato.

   Stir in the tomato sauce and hot water. Mix well and cook 5–7 minutes over medium-low heat, letting the sauce reduce slightly and concentrate its flavor.

5. 5

   5. Add the olives and capers.

   Add the olives and, if using, the capers. Cook 1–2 more minutes. Taste before adding salt, since the salami, olives, capers, and parmesan all bring plenty of saltiness on their own.

6. 6

   6. Toss with the pasta.

   Add the cooked pasta to the skillet and toss well to coat it in the sauce. If the mixture is too thick, gradually add a bit of the reserved cooking water until you reach the consistency you like.

7. 7

   7. Serve.

   Remove from heat and serve immediately topped with grated parmesan.