A staple of cheese boards and sandwiches, salami is so versatile. Depending on the variety, it can be mild or bring a real kick of chilli to any dish. I love keeping this dish simple and let all the flavours of the salami be the star of the show with some fresh tomatoes and herbs.
Ingredients:
200g fettucine
150g salami, cut into thin strips
250g cherry tomatoes, cut in half
1-2 tablespoons olive oil
Fresh basil to serve
Method:
- Cook pasta in a pot of boiling water according to packet directions, drain, reserving ¼ cup of cooking water, set aside
- Heat a large fry pan with a drizzle of olive oil, add salami and cook until crisp, add tomatoes and just heat through.
- Add pasta to the pan with remaining oil, just enough to coat along with the reserved cooking water. Scatter through salami and picked basil leaves to wilt.
- Divide pasta between plates, top with cracked pepper and extra basil.
Serves 2
TIPS:
- The pasta cooking water is starchy and helps to create a light sauce with the olive oil and fresh tomato juices
- Be careful when seasoning as salami can often be very salty
SUBSTITUTIONS:
- Use any kind of cured salami or sausage you like
- Canned cherry tomatoes can be used in place of fresh
- Add fresh or frozen spinach for extra greens to the dish