Cilantro Parsley

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and set aside. Reserve about 1/2 cup of the pasta cooking water.

In a large skillet or saucepan, heat a tablespoon of olive oil over medium heat. Add the salami in a single layer, and cook for 2-3 minutes on each side. Remove and set aside on a plate lined with paper towel.

Add the chopped onion and cook for about 2-3 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn it.

Add the sliced or diced salami to the skillet with the onions and garlic. Cook for about 2-3 minutes until the salami starts to release its flavor. Then, add the halved cherry tomatoes and cook for another 2 minutes until they soften slightly.

Pour the tomato sauce into the skillet with the sautéed ingredients. Mix everything well and bring the sauce to a simmer. Let it cook for about 5 minutes, allowing the flavors to meld together.

Add salt and pepper to taste. Keep in mind that the salami can be quite salty, so adjust the seasoning accordingly. If the sauce becomes too thick, you can add some of the reserved pasta cooking water to reach your desired consistency.

Add the cooked spaghetti to the skillet with the sauce. Toss everything together, making sure the pasta is evenly coated with the sauce and the salami mixture is distributed throughout.

Sprinkle freshly chopped basil leaves over the top of the pasta. Optionally, you can also serve with grated Parmesan cheese for some extra flavor.