Recipes

Ingredients

• 1 lb (500 g) spaghetti
• 3 tbsp (45 mL) olive oil
• 1/2 pkg (125 g pkg) Mastro® Mild Genoa Salami
• 3/4 cup (175 mL) halved pitted black olives
• 1/4 cup (60 mL) capers
• 3 cloves garlic, minced
• 1 tbsp (15 mL) anchovy paste
• 1/2 tsp (2 mL) dried oregano
• Pinch hot pepper flakes
• 2 1/2 cups (625 mL) strained puréed tomatoes (passata)
• 1/4 cup (60 mL) finely chopped fresh parsley
• 1/4 tsp (1 mL) each salt and pepper

Directions

1. Cook pasta according to package directions; drain, reserving 1/3 cup (75 mL) cooking liquid.
2. Meanwhile, heat oil in large skillet set over medium heat; cook salami, olives, capers, garlic, anchovy paste, oregano and hot pepper flakes for 3 to 5 minutes or until slightly softened.
3. Stir in tomatoes; bring to boil. Reduce heat to simmer; cook for 10 minutes. Toss sauce with pasta, reserved cooking liquid, parsley, and salt and pepper until well coated.
4. Tip: Serve with freshly grated Parmesan cheese if desired.