Recipe

Salami antipasto pasta

Apr 30, 1975 2:00pm
  • 1 hr 20 mins cooking
  • Serves 6
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Ingredients

Salami antipasto pasta
  • 375 gram large shell pasta
  • 200 gram shaved salami, chopped coarsely
  • 1/3 cup (20g) drained semi-dried tomatoes
  • 280 gram bottled char-grilled vegetables, drained, chopped coarsely
  • 2 2/3 cup (700g) bottled tomato pasta sauce
  • 2 cup (500ml) water
  • 1/3 cup coarsely chopped fresh basil
  • 1/3 cup coarsely chopped freshflat-leaf parsley
  • salt and pepper, to taste
  • 1 cup (100g) coarsely grated mozzarella cheese

Method

Salami antipasto pasta
  • 1
    Preheat oven to 200°C/400°F. Oil 2.5-litre (10-cup) baking dish.
  • 2
    Combine pasta, salami, tomatoes, vegetables, sauce, the water and chopped herbs in dish; season lightly.
  • 3
    Cover dish with foil; bake 50 minutes, stirring halfway through cooking.
  • 4
    Remove from oven; sprinkle with cheese. Bake, uncovered, about 20 minutes or until pasta is tender.

Notes

We cooked this recipe in two ovenproof dishes, each dish will serve three. We have deliberately used dried, uncooked pasta in this dish. The texture of the final dish is a little chewy, but still tender.

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