Cook the pasta in salted boiling water till al dente or according to packet instructions. Drain and keep aside, reserving ½ cup of the water.
In a deep pan, heat olive oil and sauté the salami strips for a minute or two.
Add the fresh tomatoes and garlic and sauté on high for one more minute or till the tomatoes are slightly mushy.
Add the sun dried tomatoes, sage, olives and balsamic vinegar; mix well and immediately add the drained pasta.
Season with salt, black pepper.
If the dish feels a bit dry, add a few spoons of the reserved water to loosen it up.
Remove from heat and add the basil and Parmesan; toss well to combine.
Serve hot with grated Parmesan cheese.
Enjoy with a glass of wine and your loved ones!