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
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.
Meanwhile, heat a saucepan over medium–high heat. Add oil and fry salami and garlic for 1-2 minutes until fragrant.
Add all tomatoes, oregano leaves, sugar and season with salt and pepper. Reduce heat and simmer for 15 minutes, stirring often, until sauce thickens.
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