Pasta pomodoro e salami

A worthy first entry on the website. This is a mid-week staple that only takes around 15 minutes to prep, cook and serve. You can omit the salami but if you do I highly recommend compensating for its absence with a cube of frozen chicken reduction so you don’t lose those fatty, salty flavours.

Serves 2

Extra virgin olive oil
5-6 good quality tomatoes, roughly chopped
2 cloves garlic, finely sliced
50g Italian salami, roughly torn
30g salted butter, cubed
250g tagliatelle or spaghetti
Chopped parsley, to serve

Heat two big glugs of oil in a large pan over a medium heat and add the pasta to salted, boiling water. Put the chopped tomatoes in the pan, salt them generously and cook until they have broken down. This should take 5 to 8 minutes. Add the garlic and salami and cook for a further 5 minutes. Finish the sauce with the butter.

Drain the pasta, retaining some of the water, and toss it in the sauce. Add a little pasta water to wetten the sauce. Serve with the parsley.


I like finely sliced garlic for this dish rather than diced as larger chunks won’t have time to break down into the sauce. The slivers tend to stay whole which produces little sticky pockets of rich garlic flavour.

Don’t worry if your tomatoes look like they’re never going to break down. You can give them a prod and a poke but don’t worry, they will transform from red wedges into a rich paste. I don’t de-seed or de-skin my tomatoes for that final rustic look.