Tuesday nights are Pasta Nights in our house (well, actually, the menu plan theme is “meals that taste good re-heated” as my husband works late on Tuesday nights. I feel bad when he gets home tired if I feed him meat and veg that doesn’t re-heat well). I’m running down meat stocks in my freezer, so I don’t have any mince, and I’ve had my pesto pasta a few too many times lately (I didn’t think ti was possible), so I rummaged around in the pantry, and threw together this pasta.
1 red pepper/capsicum, diced
1 spanish/red onion, diced
400g (14 oz) canned diced or crushed tomatoes
salami, sliced (I also cut the slices into quarters to make small, bite-sized pieces)
500g (1lb) small pasta (eg elbows, macaroni, spirals)
1 tablespoon vegetable oil
Salt and pepper
Parmesan cheese to serve
1. Heat vegetable oil in a frying pan. Add onion and cook for 3-4 minutes, until soft.
2. Add tinned tomatoes, salami and capsicum. Bring to the boil and simmer for approximately 30 minutes, until capsicum/pepper is soft. Season to taste – I just added a bit of pepper. I thought the salami provided enough saltiness.
3. Cook pasta as per packet instructions.
4. Mix together the cooked pasta and the sauce, and serve into bowls. Sprinkle with parmesan cheese.