【spaghetti with Salami and Tomato Sauce】
1.
Prepare the required materials, cut the salami into thin slices, wash and peel the onion, and cut into small pieces. The tomatoes do not need to be peeled, but also cut into small pieces. Wash the basil leaves and chop them for later use.
2.
At this time, you can cook the pasta while sautéing the sauce, boil water in the pot, add the pasta +1 tsp salt and cook for about 2 minutes (because I use super thin strips of pasta, it takes about 2 minutes to cook Left and right are OK, if you use other shapes of pasta, cook according to the cooking time on the instructions)
3.
The cooked pasta strains the water, add a little grape seed oil, and mix well (the oil is mixed to prevent the pasta from sticking together, and to keep the quality of the pasta)
4.
Heat the pan on the other side, pour grape seed oil
5.
Heat up, pour in the onion diced, and stir fry the basil for a fragrant flavor
6.
Then add the tomato diced and stir fry until it becomes soft and juicy (try to choose the ripe tomato as much as possible, the taste will be better)
7.
Add tomato sauce (if it is too viscous, you can add a little water or stock at this time, but not more)
8.
Turn the heat to a low heat and cook for 3 minutes, add some sea salt, add sliced salami, stir fry, and cook for about 2 minutes
9.
Add the pasta which has been drained and mixed with oil, turn off the heat and mix well, and coat with the sauce
10.
After mixing well, sprinkle some freshly ground black pepper on a serving plate, garnish with small basil leaves, sprinkle a little on top if there is dry cheese, and start eating
Tips:
After the pasta is blanched, there is no need to over-cold water. Add a little salt when cooking to make the pasta have a proper salty taste
It also makes the texture of the noodles firmer and more elastic
