Ingredients

The following ingredients have 4 Servings
  • 1/4 cup (60ml) olive oil
  • 185g salami, cut into small chunks
  • 2 cloves garlic, crushed
  • 1/4 teaspoon chilli flakes
  • 1/2 cup (125ml) dry marsala*
  • 1 tablespoon chopped rosemary
  • 1 cup chopped fresh tomatoes
  • 400g spaghetti
  • 200g mixed green and black olives, pitted, roughly chopped
  • Grated parmesan, to serve

Instruction

  • Heat the oil in a large frypan over medium heat. Add the salami, garlic and chilli and cook, stirring occasionally, until the salami begins to crisp. Add the marsala and rosemary and cook until the liquid has reduced by half, then add the tomatoes and cook for a further 5 minutes until thickened slightly.
  • While the sauce is cooking, cook pasta in boiling salted water until al dente or according to packet instructions, then drain. Stir olives into the sauce and season to taste (this will vary, as the olives can sometimes be salty). Toss sauce with the pasta and serve with grated parmesan.