Serves 4

INGREDIENTS

625 g/1/1/4 lb canned tomatoes
olive oil, for frying
2 garlic cloves, each cut into 3-4 pieces
1 chilli,cored and deseeded
125 g/4 oz salami, thickly sliced
500 g/ 1 Ib conchiglie
salt
75 g/3 oz pecorino cheese shavings, to serve

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Conchiglie with Calabrian sauce

Crush the tomatoes or puree them briefly in a food processor. Coat the bottom of a saucepan with olive oil. Add the garlic and chilli and fry gently until the garlic is golden,

crushing the chilli against the bottom of the pan to release its flavour. Add the tomatoes and the slices of salami with salt to taste. Simmer gently for about 30 minutes, until the

sauce becomes denser and darker in colour.

Meanwhile cook the conchiglie in salted boiling water according to packet instructions until just tender but firm to the bite. Drain, transfer to a warmed serving dish and pour

the sauce over the top. Serve with the pecorino shavings.