Salami pasta

Meat
30 Min
pretty easy
4 People
Rating starstarstarstarstar_border
Delicious long pasta tossed with mild salami, sun-dried tomatoes and fresh herbs makes a quick and yummy mid-mid-week meal. Leftovers are perfect in the lunch box!

No pork option - salami is replaced with turkey.

Gluten friendly option - pasta is replaced with GF pasta.
1. Bring a large saucepan of water to the boil. Add pasta and cook according to packet instructions or until cooked al dente. Drain and rinse briefly.

2. Heat a large pan with 1-2 tbsp oil (see notes). Slice onion, red capsicum and salami, add to the pan as you go. Chop sun-dried tomatoes and crush in garlic. Add 1/4 cup pasta water and simmer over low heat.

3. Slice tomatoes and green capsicum into rounds. Arrange on a platter and drizzle with 1/2 tbsp olive oil, salt and pepper. Chop basil leaves and scatter half over the salad. Reserve remaining for the pasta.

4. Add spinach, reserved basil and thyme leaves to pan along with cooked pasta, 2 tbsp balsamic vinegar and 1 tbsp olive oil. Toss to combine well and take off heat. Season to taste with salt and pepper then serve at the table with salad.

Notes:
Use oil from the sun-dried tomato jar for added flavour.

Use a pair of scissors to help chop the sun-dried tomatoes straight in the jar - quick and mess free!

No pork option - salami is replaced with turkey.


Gluten friendly option - pasta is replaced with GF pasta.
Long pasta 500g
Red onion 1/2
Red capsicum 1
Salami (mild) 1 packet
Sun-dried tomatoes 1/2 jar
Tomatoes 2
Green capsicum 1
Basil 1/2 bunch
Baby spinach 1/2 bag (100g)
Thyme 1/3 packet

From your pantry:
olive oil, salt, pepper, garlic (1-2 cloves), balsamic vinegar