Spicy tomato and salami pasta with borlotti beans
A quick and easy pasta that makes the most of pantry staples, with a slight citrussy twist.
Ingredients
150g spicy salami
1/2 tsp fennel seeds, crushed
2 tbsp extra virgin olive oil
1 long red chilli, thinly sliced
400g can cherry tomatoes
finely grated zest and juice of 1 orange
400g can borlotti beans, rinsed and drained
400g baby conchiglioni pasta (baby shells)
1 cup baby red vein sorrel (or baby spinach)
finely grated parmesan, to serve
Method
Step 1
Place the salami and fennel seeds in a food processor and process until finely chopped.
Step 2
Heat oil in a large frying pan over high heat. Add the salami mixture and chilli and cook for 6 minutes, or until crispy. Remove half the mixture and set aside.
Step 3
Add tomatoes, orange zest and juice, and beans and bring to a simmer. Cook for 3-4 minutes.
Step 4
Cook the pasta in salted boiling water according to packet instructions. Drain, then add to the sauce and toss to coat.
Step 5
Divide between bowls, top with remaining salami mix, sorrel leaves and parmesan.
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