When tomatoes are abundant and cheap, use fresh. Freeze leftover sauce for later use. Don’t forget: Tomato-based sauces spoil quickly.
Prep Time 10 minutes
Cooking Time 15 to 20 minutes
150 grams beef salami, chopped finely
1/4 cup corn oil
2 tablespoons minced garlic
1 cup sliced onions
2 tablespoons tomato paste
1 450-gram can tomatoes, chopped
2 teaspoons oregano flakes
1 teaspoon dried basil leaves
1/2 cup green olives, sliced into rings
400 to 450 grams spaghetti or linguine, cooked al dente
1 Microwave the beef salami for 30 seconds or until some fat is released. Set aside.
2 Sauté garlic in corn oil. Add onions and cook until translucent. Add the tomato paste. Pour in canned tomatoes and mash. Let boil and simmer for 15 minutes then add the dried herbs and sliced green olives. Season with salt and pepper.
3 Toss in beef salami and mix this into the cooked pasta. Serve immediately.
Photography by David Hanson | Food Styling by Jun Jun de Guzman | Prop Styling by Sharlene Tan
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