Recipe

Spirals with crisp salami and tomato sauce

Dec 31, 1974 1:00pm
  • 30 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Spirals with crisp salami and tomato sauce
  • 500 gram spiral pasta
  • 1 tablespoon olive oil
  • 200 gram thinly sliced danish salami
  • 2 clove garlic, crushed
  • 3 zucchini (280g), sliced thinly
  • 1 teaspoon dried chilli flakes
  • 700 gram bottled tomato pasta sauce
  • 1 1/4 cup (150g) seeded green olives
  • 1 cup coarsely chopped fresh flat-leaf parsley

Method

Spirals with crisp salami and tomato sauce
  • 1
    Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
  • 2
    Meanwhile, heat half of the oil in medium frying pan; cook salami, stirring, until crisp. Drain on absorbent paper; cut slices into strips.
  • 3
    Heat remaining oil in same cleaned pan; cook garlic and zucchini, stirring, about 2 minutes or until zucchini is just tender. Stir in salami with chilli, sauce and olives; cook, stirring, until heated through.
  • 4
    Place pasta and tomato sauce in large bowl with parsley; toss gently to combine.

Notes

Danish salami is a smoked, delicately spiced salami; you can use another variety if you wish.

The Latest from Food To Love