Tomato, Salami and Bocconcini Pasta

Serves 4, Prep 10 mins, Cook 12 mins

375g large shell pasta 100g packet Hungarian mild salami, cut into thin strips 1 onion, halved, thinly sliced 2 cloves garlic, crushed 1 red capsicum, chopped 2 tblsps tomato paste 400g jar tomato and chilli pasta sauce 1 cup frozen peas 200g tub cherry bocconcini, drained, halved Salt and pepper, to taste Baby rocket leaves, to serve

1 Cook pasta in a large saucepan of boiling, salted water until tender. Drain, reserving ½ cup of the cooking liquid. 2 Meanwhile, heat a lightly oiled, large, deep frying pan over a medium heat. Add salami, onion, garlic and capsicum. Cook, stirring occasionally for about 4 minutes, or until onion is soft. Add tomato paste and cook, stirring, for 1 minute. 3 Add pasta sauce and reserved cooking liquid. Bring to a boil. Gently boil, for 2 minutes. Add peas. Gently boil, stirring for a further 2 minutes, or until peas are tender. 4 Add pasta and bocconcini to pan. Cook, stirring, until hot. Season with salt and pepper. 5 Serve topped with rocket.