Peperonata pasta

20 Min
very easy
4 People
Rating starstarstarstarstar
Peperonata is an Italian dish with a base of capsicums, onions and tomato. We are tossing in salami, garlic and fresh oregano for extra flavour before serving with pasta.
1. Bring a saucepan of water to the boil. Add pasta and cook according to the packet instructions or until cooked al dente. Drain, see step 4.

2. Heat a large pan with oil over medium heat. Wedge and add onion to soften.

3. Chop zucchini, cut capsicums into strips and wedge tomatoes. Add to the pan as you go. Crush in 2 garlic cloves and add oregano leaves. Cook for 5 minutes, or until softened to your liking.

4. Drain and add pasta straight to the pan. Season with 1 tsp dried oregano, salt and pepper.

5. Slice, or tear salami. Add to pan with spinach.

6. Serve at the table.

Drizzle with some balsamic vinegar if you like, for added flavour.
No pork option - salami is replaced with turkey.
No gluten option - pasta is replaced with GF pasta.
Short pasta, 1 packet (250g)
Brown onion, 1
Zucchini, 1/2 *
Red capsicum, 1
Yellow capsicum, 1/2 *
Tomatoes, 3
Oregano, 1 packet
Salami, 1 packet
Baby spinach, 1/2 bag (100g) *

Oil (for cooking), salt, pepper, garlic (2 cloves), dried oregano