Several weeks ago we dined in an Italian restaurant in Ponsonby, Auckland. I had written a review of it yesterday as we loved what we ordered, specially their Calebrese pasta. It looks so simple as it only contains tomatoes, onions, capsicums and few slices of salami but it is full of flavour, so we planned to make it at home and see whether we can imitate what we had tried. It was a success and tasted nearly similar (ours is a bit sweeter) so here I am sharing it to you guys.
250 g pasta of choice, cooked according to packet instructions
100 g Salami, thinly sliced
2 large cans chopped tomatoes
1 tbsp tomato paste
1/2 cup chopped basil
1/3 cup chopped flat leaf parsley
1/2 red capsicum, thinly sliced
1/2 green capsicum, thinly sliced
6 pcs kalamata olives, sliced
2 cloves garlic, crushed
1 onion, thinly sliced
1 tbsp sugar
freshly ground black pepper
- Add olive oil in a large saucepan and cook salami for 2 minutes. Remove salami and set aside.
- Add garlic and onions then sauté until onions are soft.
- Add the red and green capsicum and cook for 2 minutes.
- Add the tomato paste and cook for a minute.
- Add the chopped tomatoes and simmer in low heat for 15 minutes or until thickened.
- Add the cooked salami, basil and parsley then cook for 2 minutes.
- Season with sugar, salt and pepper. Adjust taste to your liking.
- Add the cooked pasta and olives then mix to distribute sauce evenly, serve.