Olive-leaf pasta with yellow tomato sauce and fish salami

Method9 steps

1. 1

   Step 1: Divide the 100 g ready-to-eat pescatorino fish salami into two 50 g portions. Slice the garnish portion thinly and keep it refrigerated until serving.

   Uses 100 g ready-to-eat fish salami (pescatorino), divided

   
2. 2

   Step 2: Cut the other 50 g fish-salami portion into sticks about 5 mm wide; keep these ready for the sauce.

   Uses 50 g of the divided fish-salami supply

   
3. 3

   Step 3: Take one third of the listed 230 g package of sun-dried tomatoes and chop them. Keep the rest of the package for another use.

   Uses One third of the listed 230 g package of sun-dried tomatoes

   
4. 4

   Step 4: Warm 1 tablespoon extra virgin olive oil in a large frying pan. Add the chopped sun-dried tomatoes and cook for a few minutes, stirring, until hot and fragrant.

   Uses 1 tbsp extra virgin olive oil · Chopped sun-dried tomatoes from the one-third package draw

   
5. 5

   Step 5: Bring enough water for the pasta to a boil and add a little salt, taking account of the salty sun-dried tomatoes and fish salami. Cook the 500 g olive-leaf pasta according to its package directions until al dente. Reserve one ladle of its cooking water before draining.

   Uses Water, enough to boil the pasta; reserve one ladle of cooking water · Salt for the pasta water, to taste · 500 g olive-leaf-shaped pasta

   
6. 6

   Step 6: Add all 250 ml yellow tomato passata to the hot sun-dried tomatoes. Cook at a gentle simmer for 2–3 minutes, stirring.

   Cook the yellow tomato sauce · 3 minUses Hot sun-dried tomatoes and olive oil · 250 ml yellow tomato passata

   
7. 7

   Step 7: Turn off the heat under the sauce. Add the 50 g prepared fish-salami sticks and stir them through the hot sauce.

   Uses 50 g fish-salami sticks · Yellow tomato and sun-dried tomato sauce

   
8. 8

   Step 8: Transfer the drained al dente pasta into the pan with the sauce. Add the reserved ladle of pasta cooking water, return the pan to the heat and toss until the pasta is coated and cooked to your liking.

   Uses Cooked drained olive-leaf pasta · One ladle of reserved pasta cooking water · Yellow tomato sauce with fish-salami sticks

   
9. 9

   Step 9: If using pine nuts, toast them in a dry pan, stirring, until lightly golden and fragrant. Divide the pasta between four plates and garnish with the reserved 50 g thin fish-salami slices, fresh basil and the freshly toasted pine nuts, if using. Serve hot.

   Uses Finished olive-leaf pasta · 50 g reserved fish-salami slices · Fresh basil leaves for serving, as needed · Optional pine nuts to toast for serving