Pasta with Olives and Salami

In a tangy tomato sauce

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Ingredients

500 g	pasta
4	shallots, chopped
	salt and freshly ground black pepper
3 clove(s)	garlic, minced
3	sage leaves, chopped
2 sprig(s)	rosemary, chopped
1 bunch(es)	parsley, chopped
80 g	green olives, pitted and chopped
80 g	black olives, pitted and chopped
1 tbsp	olive oil
2 tbsp	tomato puree
200 ml	dry red wine
2	bay leaves
1 can(s)	peeled tomatoes, diced
	sugar
150 g	salami, diced

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a

In a saucepan, heat the oil. Sauté the shallots and the garlic until glassy. Add the tomato purée and cook stirring for a minute. Pour in the wine. Add the bay leaves, tomatoes and the herbs. Cook over low heat for 20-30 minutes. Add the olives, take from heat and season to taste with salt, pepper and sugar.

Cook the pasta in salted water until al dente. Drain. Mix together the sauce and the pasta. Serve sprinkled with the salami.