Red Pepper and Salami Pasta
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.
YUM! I actually made a couscous this week that had similar base ingredients. Red onion, capsicum, tomato. I also added some lemon juice. Meant to get parsley but forgot. Cooked the couscous in stock. Maybe there was something else in there but have forgotten. We had it as a side but was nice. I think I might need to try this pasta. Thanks. Lou.
This looks really good, my little one loves salami and I’ll bet he’d love it in pasta! Thanks!
Looks yummy! I love all kinds of pasta and this looks great, thanks for sharing! 🙂
Just stopping by from New Friend Friday … great recipe!
Have a great weekend!
Hi New Friend! That pasta looks fabulous!!!
Oh this looks good!
I am visiting from New Friend Friday.
I am going to go look more around your blog ^_^
Oh that looks yummy! I am going to print this out and add it to next weeks menu. Thanks for the recipe. Also here from NFF. Thanks for linking up.
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