Really extraordinarily simple and insanely delicious! Light and fast!

Serves: 4 Preparation time: 10΄ Cooks in: 15΄ Ready in: 25΄

500 g dried pappardelle pasta
200g beer salami, diced
2 garlic cloves, finely chopped
3 ripe tomatoes
1 tbsp tomato puree
4-5 sun-dried tomatoes, finely chopped
2 sprigs of fresh oregano, leaves picked
1 tsp sugar
sea salt, freshly ground black pepper


Step 1
Bring a large saucepan of water to the boil over high heat. Add salt. Boil pasta al dente. Drain and toss with a tbsp of olive oil.

Step 2
Meanwhile, heat a saucepan over medium–high heat. Add oil and fry salami and garlic for 1-2 minutes until fragrant.

Step 3
Add all tomatoes, oregano leaves, sugar and season with salt and pepper. Reduce heat and simmer for 15 minutes, stirring often, until sauce thickens.

Step 4
Add pappardelle in the pan and toss well with the sauce. Serve with the freshly grated Cretan dry anthotiro cheese or grated parmesan.

Photo / Food styling Antonia Kati

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