Bring a pot of water to a boil, and season liberally with coarse sea salt. Always taste the water to make sure the salt level is to your liking for your pasta.
While the water comes up to a boil, slice about a third of the Capital Salami chub into thin strips. Dice half a large onion, finely chop 3-4 cloves of garlic and chop about a half bunch of Italian Parsley.
As soon as the water comes to a boil, add your pasta. Meanwhile, on a pan over medium-high heat, add in about 2tbsp of olive oil and all your sliced Salami. Stir fry the meat until it starts to get some brown colour, then remove and set aside.
Drop the heat in the pan to medium-low and add your chopped onion. Sauté until all the onions are soft and translucent before adding your minced garlic and chopped parsley to the pot. Sauté these down for about 5 minutes before adding the salami back to the pan.
Add in a few scoops of Tomato sauce for colour and sauce consistency to your liking, then taste for salt levels. Add salt and pepper to taste.
When your pasta is done cooking, use a slotted spoon to add it into the sauce you’ve just prepared. This will retain the right amount of pasta water in the grooves of the pasta that is otherwise lost when straining. If you prefer to strain your pasta, make sure to reserve a cup of pasta water and add it as needed if the pasta with sauce seems dry.
Top with your favourite grated cheese and enjoy!
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