Fettuccine Puttanesca With Salami - cooking recipe

Ingredients

2 tbsp vegetable or olive oil
1 None yellow onion, finely chopped
3 cloves garlic, crushed
8 None anchovy fillets, drained
1 lb salami, finely chopped
56 oz canned diced tomatoes in tomato puree
6 oz pitted black olives, halved
1 1/2 oz drained baby capers
14 oz fettuccine
1 oz small basil leaves

Preparation

For the sauce, heat the oil in a large frying pan over moderate heat. Add the onion and garlic and saute 3 mins, until softened. Add the anchovies and salami and saute for 2 mins, until browned. Add the tomatoes, 2 cups water, olives and capers and cook, stirring, 10 mins, or until the sauce thickens slightly. Reserve half of the sauce. Place the other half in an airtight container. Label, date and freeze for up to 3 months.
Meanwhile, cook the pasta in a large saucepan of boiling salted water, according to the package instructions. Drain and return to the pan. Toss with the reserved sauce and sprinkle with the basil leaves to serve.