Salami and tomato pasta pistou
05 November 2013 - 02:02
By Recipe courtesy of Fresh Living
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