Salami and tomato pasta pistou

Salami pasta pistou

Ingredients

Olive oil

1 packet (125g) large (sliced) salami, quartered

1 tsp (5ml) dried chilli flakes

2 cans (400g each) chopped tomatoes

2 cans (400g each) white (cannellini) beans, drained and rinsed

4 cups (1 litre) vegetable stock

1 packet (500g) elbow macaroni

Salt and milled pepper

1 jar (about 100ml) pesto

Fresh basil, for serving

Method

Heat a glug of oil in a large pot and fry salami for a minute.

Toss in remaining ingredients and mix well.

Simmer for 10-15 minutes (stirring occasionally) until pasta is tender - add a little boiling water if it appears dry.

Season, scatter with basil and serve.

Serves 8