Bring a large pot of water to the boil, add salt once it boils.

Grate the Parmesan cheese finely and set aside.

Chop the parsley coarsely and set aside.

Add the fresh pasta to the boiling water.

While the pasta is cooking, place a large frying pan on medium to low heat.  Add the thinly cut, strips of salami and cook in dry pan until crispy.  Set aside.

There should be enough fat left in the same pan, otherwise add a little olive oil.  Return to medium heat, add minced garlic and chili flakes.  Leave to sweat and as soon as it starts to brown a little on the edges, deglaze pan with the white wine.  Add the tomato paste, olives and sundried tomatoes. (if pasta isn’t cooked yet, turn off heat)

The pasta should cook in 10-11 minutes (follow cooking times on packet and cook 1 minute less), It should be cooked al dente or a little less.
Drain the pasta straight out of the water and place directly into the pan over low heat. (it’s fine if some pasta water falls into the pan).  Add the crispy salami, mix well into the sauce and spread the pasta out into the pan. Turn heat to very low.

Cover the surface of the pasta in the pan with all the grated cheese and mix vigorously into the sauce using a wooden spoon or spatula for one to two minutes. The sauce will become silky smooth as you mix it.  Add further pasta water in small doses when needed, usually around 2 cups. The liquid will be absorbed and emulsify into a creamy consistency.  Taste for seasoning, if the pasta water was well salted, you probably won’t need it as the cheese, olives and pasta water contain plenty of salt.  You still want to retain some liquid left in your serving plate but not too much. Add more water if too dry.

Serve on warm plates, add a drizzle of olive oil, more grated cheese, and garnish with freshly chopped parsley over the top of the dish.  Serve immediately and Enjoy!