Want perfect pasta, pronto? Try Chris Baber's smoky tomato and salami linguine – and get all the ingredients in store to feed a family of 4 for just £12. Made with pasta that’s air-dried in the Italian alps and salami made to a 140-year-old recipe, this is a midweek marvel.

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“Introducing the perfect speedy pasta dish that the whole family will love, featuring delicious Italian salami and the ultimate flavour-boosting short cut, Cook with M&S smoked tomato paste,” says Chris.

Serves 4
Prep time: 5 mins
Cook time: 20 mins

Ingredients (serves 4)
1 tbsp olive oil, plus extra for drizzling
1 Salami Emiliano, roughly chopped
2 tsp Cook with M&S easy garlic
4 tsp Cook with M&S smoked tomato paste
1 tsp fennel seeds (optional)
1 tin (400g) chopped tomatoes
320g linguine
Basil leaves, to serve
Parmesan, grated, to serve


Method
1. Heat 1 tbsp of olive oil in a medium-sized frying pan and add the salami. Sauté gently for 4-5 mins.
2. Pop the garlic into the pan and sauté until the garlic is softened but not coloured, around 2-3mins.
3. Add the smoked tomato paste and fennel seeds, if using, to the pan and cook gently for a further 2-3 minutes, stirring gently. Season with salt and pepper.
4. Add the chopped tomatoes to the pan, then rinse the tin with 200ml of water and add this to the pan too, then bring to a gentle simmer.
5. Meanwhile, bring a large pan of water to the boil, add 2 tsp salt, and cook the linguine for 10-12mins.
6. Once the pasta is cooked, drain, reserving some of the cooking water to add to the tomato sauce if it is looking a little thick.
7. Tumble the pasta in the sauce and finish with a generous glug of extra virgin olive oil (and a splash of the reserved cooking water if needed) and freshly ground black pepper.
8. Serve topped with basil leaves, a grating of parmesan and a crusty baguette, if you like.

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