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Pesto and crispy salami pasta
Pesto and crispy salami pasta
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge in a royal Italian experience with this crispy salami pasta dish.
Ingredients:
  • 375g orecchiette pasta (see notes)
  • 75g baby spinach, shredded
  • 80g mild salami slices, halved, cut into slices
  • 99.00 gm basil pesto
  • 100g fetta, crumbled
  • 36.40 gm extra virgin olive oil
  • 1 large brown onion, thinly sliced
  • 2.40 gm salt
  • 1 medium red capsicum, cut into 1cm thick strips
  • 1 medium yellow capsicum, cut into 1cm thick strips
  • 3 ripe roma tomatoes, roughly chopped
  • 20.00 ml red wine vinegar
Instructions:
  • Heat a generous amount of oil in a sizable saucepan over gentle medium-low heat. Introduce the onion and a pinch of salt. Allow them to cook, stirring occasionally, for around 10 minutes until the onion reaches a soft consistency without browning.
  • In a pan, sauté capsicum and garlic until capsicum is tender, for about 5 to 7 minutes. Add tomato and continue cooking until it softens and becomes pulpy, about 12 to 15 minutes. Stir in vinegar, then remove from heat and let it cool.
  • Prepare the pasta according to the package instructions. Drain and return to the pot. Mix in the spinach and season generously with salt and pepper. Combine everything well by tossing.
  • Heat a medium non-stick frying pan over high heat. Cook the salami, stirring occasionally, until crisp, about 4 to 5 minutes. Drain on paper towel.
  • Sauté the peperonata until warm. Mix it with the pasta, salami, and 1/4 cup of basil pesto. Gently toss everything together. Sprinkle with feta cheese and dollop with the remaining basil pesto before serving.

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