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Warm Salami Pasta

Warm Salami Pasta

Warm Salami Pasta

I love quick and easy cooking. And pasta dishes so often fit into this category of cooking for me. If you are a regular reader you will know that pasta recipes are a favourite of mine. I’ll so often throw together a pasta where the sauce is made up of whatever I have on hand. And they are always delicious! This Warm Salami Pasta is one of those delicious fridge raid pastas.

I generally will have all these ingredients on hand, and once everything is prepped it comes together in no time. I will pop the water on the stove then prep all the ingredients while it comes to the boil. Then use the cooking time for the pasta to cook the sauce. Take half an hour and you will have an amazingly fresh and delicious meal on the table.

While I do love the simple flavours in this recipe there is no reason why you can’t change up the ingredients. Add some chilli flakes or a few capers. try different salamis or a chorizo instead. Stir through some baby spinach or kale instead of the rocket. The key is keeping the ingredients fresh and light without adding in too many flavours. Simplicity really us key with a quick pasta!

This warm salami pasta makes for a delicious meal on its own or as a pasta salad as part of a larger family style meal. Can be eaten hot, cold or warm.

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6
30 minutes
Warm Salami Pasta

Ingredients

500g packet of pasta – I used Casarecce
200g salami slices
1 red onion
2 cloves of garlic
1 medium zucchini
2 large tomatoes
1/3 cup pitted kalamatta olives
1 packet baby rocket (about 50g)
Olive oil
1 lemon
Salt and pepper

Instructions

1
Place a large pot of water on the stove and bring to the boil.
2
While the water is heating prepare all the other ingredients. Slice the salami in half and then into 1cm strips. Peel and thinly slice the onion and roughly chop the garlic. Cut the zucchini in half lengthways then dice into a 1cm dice. Cut the olives in half. Cut the tomatoes in half and remove the seeds, reserving to make the dressing. Dice the tomato flesh.
3
To make the dressing, place the reserved tomato seeds in a strainer over a bowl. Using the back of a spoon, press down on the seeds to remove all the juice. Discard the seeds. Add a couple of tablespoons of olive oil, the juice of the lemon and a pinch of salt and pepper to the tomato juice. Mix well and set aside.
4
When the water has come to the boil, cook the pasta as per the instructions. It should take around 10 minutes. Drain the pasta, reserving a couple of tablespoons of the cooking water for the sauce.
5
While the pasta is cooking, heat a large frying pan and add the salami. Cook for a few minutes then add the onion and garlic. Cook, stirring often for a few minutes then add the zucchini and a pinch of salt. Continue to cook un ti the zucchini is just softening which will be about the same time as the pasta is ready.
6
To finish, add the cooked pasta and tomato dressing to the hot pan and mix well. If needed add a little pf the cooking water to emulsify the sauce and add extra liquid.
7
To serve, place half the rocket in the bottom of a large shallow bowl. Top with the pasta then sprinkle over the remaining rocket. Serve the pasta as is, or with a generous grating of parmesan cheese.
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