Strolghino salami on spaghetti

Ingredients for 1 servings:

• 85g spaghetti
• 50 g salami (Strolghino salami)
• 20 g onion(s)
• 50 g tomatoes, pureed
• 1 garlic clove(s)
• 1 heaped tsp Pesto Genovese
• 1 tsp, chopped marjoram, shredded
• salt and pepper
• 1 tbsp rapeseed oil
• 3 tbsp extra virgin olive oil
• 18 g Grana Padano, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

First, put a pot of salted water on the stovetop and bring it to a boil. When the water boils, add the pasta and cook for 7-8 minutes. Then, remove the pasta from the pot and serve on a plate. Don’t discard the pasta water. While the pasta is cooking, chop the salami, and finely chop the onion and garlic. Heat a pan, preferably ceramic. When the pan is hot, add the rapeseed oil. After one minute, add the onions and sauté for 3 minutes. Then add the salami and sauté for another 3 minutes. Then add the passata, pesto, garlic, and marjoram. Reduce the heat to low. Stir the contents of the pan occasionally. By now, the pasta is on the plate. Now, if necessary, dilute the contents of the pan with the pasta water (I always use a lot), season with salt and pepper, and pour it over the pasta. Then pour in the olive oil and sprinkle with the cheese.