Spirali Calabrese

Here's a dish I cooked up on Sunday night, I'm not sure if it really is what most people think of as Calabrese but it seemed the closest match. Anyway this is something I came up with inspired by the spirali calabrese at Fasta Pasta. Fasta Pasta's always good for decent Italian food, better than most cafes and without their pretensions. Ingredients: 500g spirali pasta 700mL tomato puree 200g salami 1 medium red onion 1 garlic clove 2 medium capsicums 12 kalamata olives 4 tbs tomato paste Steps: 1. Cut capsicum into pieces that can lie down flat, rub olive oil on the skin and place under a hot grill until the skin gets all charred. 2. Place the capsicum in cold water and remove the skin then chop into slices. 3. Chop the salami into bite sized wedges, standard supermarket bought salami slices should be quartered. 3. Fry the onion in oil and add the garlic when the onions begin to turn translucent, continue frying just before they turn brown. 4. Add the salami and keep frying until the salami has slightly sweated. 5. Add the capsicum and continue frying if necessary until they achieve the desired tenderness. 6. Stir in the tomato paste and briefly fry until the paste has blended well into the other ingredients. 7. Add the tomatoe puree and reduce the heat to a simmer. 8. Simmer for 15 minutes, adding salt and sugar according to taste. 9. Add the olives and continue simmering for another 5 minutes then serve with pasta cooked according to instructions. Serves: 4