Use fresh tomatoes when they are abundant or cheap. Freeze leftover sauce for later use. Don’t forget: Tomato-based sauces spoil quickly.

SERVES: 6

PREP TIME: 10 minutes

COOK TIME: 15 to 20 minutes

Ingredients

• 150 grams beef salami, chopped finely
• ¼ cup corn oil
• 2 tablespoon minced garlic
• 1 cup sliced onions
• 2 tablespoons tomato paste
• 1 450-gram canned tomatoes, chopped
• 2 teaspoons oregano flakes
• 1 teaspoon dried basil leaves
• ½ cup green olives, sliced into rings
• 400 to 450 grams spaghetti or linguine, cooked al dente

Method

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.
3. 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.
4. Toss in beef salami and mix this into the cooked pasta. Serve immediately.