Thursday, April 29, 2010

Penne with Salami, Olives, Basil and Capsicum

So this is the second recipe i've cooked in Ringwood, and this time the core reason behind cooking was simple: my mum wrote 'pasta with salami and olives etc' on the fridge whiteboard. So there wasn't much leeway tonight! Nonetheless i've cooked it anyway, to fairly decent familial reviews.

Ingredients (serves 3)

  • 4 cups penne pasta
  • 1 tomato
  • 1 red capsicum
  • 3 tbs olive oil
  • 1 medium onion
  • 1 handful black olives
  • 75gm salami
  • 1 handful fresh basil leaves
  • 2 cloves garlic, crushed


Cook the pasta in a large pot of boiling water until al dente. Drain and set aside. 
Dice the tomato flesh, onion and capsicum

Slice the salami into long thin strips

Pitt the olives and cut into small pieces.
Heat a medium saucepan over low-medium heat and then add the olive oil
Add the onions and garlic and saute until soft, careful not to colour the onions

Raise the heat to medium-high
Add the salami and cook for a further 3 minutes. 
Add the tomatoes, olives and capsicum and cook for a further 1 minute.

Pour the sauce over the pasta and season with salt and pepper.
Throw in the basil and toss the pasta through.

Serve with freshly grated parmesan on the side.

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