*This recipe is gluten-free according to industry standards


  • olive oil
  • 6 slices salami, shredded
  • 1/2 red onion, thinly sliced
  • 1 tbsp fennel seeds
  • 1 tsp dried chilli flakes
  • 1 clove garlic, crushed
  • 2 tbsp white wine vinegar
  • 400g tin tinned cherry tomatoes
  • 175g gluten-free pasta, (we used Gallo 3 Cereali)
  • a handful flat-leaf parsley, leaves picked


  • STEP 1

    Heat a frying pan over a medium heat then add 2 tsp of olive oil.

  • STEP 2

    Add the salami and cook for 2 minutes until crisp, then add the red onion and fry for 4-5 minutes until softened.

  • STEP 3

    Add the fennel seeds, chilli and garlic, and fry for a minute, then pour in the vinegar and cook until evaporated.

  • STEP 4

    Tip in the tomatoes and simmer for 15-20 minutes until thickened.

  • STEP 5

    Cook the pasta in a large pan of boiling salted water until al dente.

  • STEP 6

    Drain, then toss the pasta with the sauce along with 1-2 tbsp of cooking water. Stir through the parsley leaves to serve.


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