• 250 g of cherry tomatoes, halved
• 1 clove of garlic
• 30 g black olives
• sea salt
• black pepper
• Parmesan cheese
• extra virgin olive oil
• spaghetti, enough for 3-4 people 
• 100 g salami, thinly sliced

Method:

Peel and finely slice the garlic and cut the cherry tomatoes in half. Stone the olives if need be. Cut the salami in half. (Prep is now done!)

Fill and boil the kettle. Put a deep pasta pan on a medium heat and fill with the boiling water, add a good few pinches of sea salt and bring back to the boil. Place the spaghetti and cook according to the packet instructions. Once cooked, drain the pasta.

Meanwhile, put a medium saucepan over a medium heat, add a dash of extra virgin olive oil and the garlic. Once the garlic is golden, tip in your salami and let it heat through before adding your cherry tomatoes and olives. Season with a little black pepper, cover with a lid and turn the heat to low. Cook gently, stirring occasionally, for 5 minutes or until the tomatoes are soft, then turn off the heat. 

Tip your drained pasta into the pan with the tomatoes and gently toss before serving into separate bowls. Season with black pepper and grate parmesan cheese on top. Then enjoy!

I hope you all enjoy this recipe as much as I do and if you try it out please let me know how it turned out!

Until next time, Emily xoxo