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Smoky tomato & salami linguine

Prep 5 mins  |  Cook 20 mins  
 Serves 4  
 Easy

Introducing the perfect speedy pasta dish that the whole family will love, featuring delicious Italian salami and the ultimate flavour-boosting short cut, Cook with M&S Smoked Tomato Paste

Ingredients

  • 2 tbsp olive oil, plus extra for drizzling
  • Citterio salami, roughly chopped
  • 2 garlic cloves, crushed
  • 1 tbsp chilli flakes (optional)
  • 1 tbsp fennel seeds (optional)
  • 4 tsp Cook with M&S Smoked Tomato Paste
  • 400g chopped tomatoes
  • 320g linguine
  • handful of basil leaves, to serve
  • 80g parmesan, grated, to serve

Method

1.  Heat the olive oil in a medium-sized frying pan, then add the salami. Cook gently for 4-5 mins, then add the garlic. Continue to cook for 2-3 mins, until the garlic is softened but not coloured. Stir in chilli flakes or fennel seeds, if desired. Mix in the tomato paste and cook for a further 2-3 mins. Season with salt and freshly ground black pepper, then add the chopped tomatoes and 200ml water. Bring to a gentle simmer.

2.  Meanwhile, bring a large pan of water to the boil. Season with 2 tbsp salt and cook the linguine for 10-12 mins. Once the pasta is cooked, drain it (reserve some of the cooking water to loosen the sauce, if it’s too thick) and then tumble into the sauce. Finish with a drizzle of olive oil and freshly ground black pepper. Serve topped with basil leaves and grated parmesan.

  • 2 tbsp olive oil, plus extra for drizzling
  • Citterio salami, roughly chopped
  • 2 garlic cloves, crushed
  • 1 tbsp chilli flakes (optional)
  • 1 tbsp fennel seeds (optional)
  • 4 tsp Cook with M&S Smoked Tomato Paste
  • 400g chopped tomatoes
  • 320g linguine
  • handful of basil leaves, to serve
  • 80g parmesan, grated, to serve

1.  Heat the olive oil in a medium-sized frying pan, then add the salami. Cook gently for 4-5 mins, then add the garlic. Continue to cook for 2-3 mins, until the garlic is softened but not coloured. Stir in chilli flakes or fennel seeds, if desired. Mix in the tomato paste and cook for a further 2-3 mins. Season with salt and freshly ground black pepper, then add the chopped tomatoes and 200ml water. Bring to a gentle simmer.

2.  Meanwhile, bring a large pan of water to the boil. Season with 2 tbsp salt and cook the linguine for 10-12 mins. Once the pasta is cooked, drain it (reserve some of the cooking water to loosen the sauce, if it’s too thick) and then tumble into the sauce. Finish with a drizzle of olive oil and freshly ground black pepper. Serve topped with basil leaves and grated parmesan.

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