Garlic, Salami, and Tomatoes with Pasta

Time Elapse from Prep to Eating: 45 minutes


What You Need:
A stock pot for boiling pasta and a sauté pan for the red sauce.

The Stuff:
1 lb pasta, recommend large shells, Rigatoni or Penne
4 garlic cloves, minced
1 small yellow onion, finely chopped
2 ounces of hard salami, cubed
1 Tbsp Extra Virgin Olive Oil
1 – 8 ounce can of tomato sauce
1 – 28 ounce can of San Marzano tomatoes
½ Tbsp dried Italian Seasoning
1/8 tsp each of salt and pepper
Big pinch of red pepper flakes
A good bottle of red wine, enough for one swirl around the sauté pan
1 Tbsp of parsley, chopped
1 Tbsp of basil, chopped
¼ cup parmesan cheese
4 small kalamata olives, roughly chopped

Here’s What You Do:
In the sauté pan, combine the extra virgin olive oil, garlic, onion, and salami over medium heat for about 5 minutes. Once the onions are translucent add the remaining ingredients from the tomato sauce to the red wine and simmer for 20 minutes. In the meantime, cook the pasta as directed on the box.

Spoon the sauce over the noodles to coat and top with the parsley, basil, kalamata olives, and parmesan cheese.

Best served with garlic buttered bread! Recipe follows.

Although Erik despises tomato-based pasta sauce he ate the sauce and complimented me by saying “I didn’t know red sauce could have so much flavor”…and then he ate some more.