Spaghetti with chili-garlic sauce

Name: Spaghetti with chili-garlic sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 75 g black olives; 400 g Tomatoes; 250 g cherry tomatoes; 1 collar Rosemary; 1 medium onion; 2 Garlic cloves; 2 red chillies; 300 g Spaghetti; 7-10 Tbsp Salt; 4 TABLESPOONS Olive oil; 7-10 Tbsp black pepper; 100 g Italian salami, cut wafer-thin

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

75 g black olives
400 g Tomatoes
250 g cherry tomatoes
1 collar Rosemary
1 medium onion
2 Garlic cloves
2 red chillies
300 g Spaghetti
7-10 Tbsp Salt
4 TABLESPOONS Olive oil
7-10 Tbsp black pepper
100 g Italian salami, cut wafer-thin

Directions

1
Drain the olives. Wash and clean the tomatoes, cut the cherry tomatoes in half. Wash the rosemary, dab dry, put some aside for garnishing, chop the rest finely. Peel onion and garlic and chop finely. Clean the chillies, cut lengthwise, scrape out the seeds.
2
Wash the pods and chop finely. Cook pasta in boiling salted water according to package instructions. Grate large tomatoes roughly on a kitchen grater. Throw away any remaining skin. Heat olive oil in a large pan. Fry rosemary, onion and garlic in it. Add the grated tomatoes and simmer for about 5 minutes at medium heat. Add cherry tomatoes and heat for 2-3 minutes. Season to taste with salt and pepper. Drain the pasta and let it drain.
3
Fry rosemary, onion and garlic in it. Add the grated tomatoes and simmer for about 5 minutes at medium heat. Add cherry tomatoes and heat for 2-3 minutes. Season to taste with salt and pepper. Drain the pasta and let it drain. Mix pasta, olives and salami into the sauce. Garnish with rosemary