Penne with spicy salami and tomato sauce

Remove the skin from the salami and cut it into strips.

Heat a pan on high with a generous amount of extra virgin olive oil and a little water so the onion does not burn.

Add the onion and cook about five minutes, until golden and caramelized.

Salt boiling water with rock salt and boil the pasta about 10 minutes, stirring so it does not stick.

Add the salami and cook briefly so it releases its flavour into the oil.

Add the homemade passata (do not rinse the bottle into the pan), lower the heat, season generously with salt and pepper and cook on medium to medium-high about 5 to 7 minutes.

Take the sauce off the stove and let it rest while the pasta finishes.

Tear basil into the sauce and stir.

Lift the pasta out, return the sauce to gentle heat, add the pasta and toss to combine; no pasta water needed for this amount.

Plate and top with pecorino.