Salami & Olive Pasta Shells

Recipes+ - - Contents -

SERVES 4 PREP 10 min­utes COOK 15 min­utes NU­TRI­TION 2234kJ; 22g fat (11g sat); 14g pro­tein; 46g car­bo­hy­drate; 7g fi­bre a serve COST $3.50 a serve

1 onion, finely chopped 2 cloves gar­lic, crushed Cook­ing oil spray

2 x 400g cans diced toma­toes 375g large pasta shells 300g salami, chopped

½ cup drained pimiento-stuffed green olives

Mixed green salad,

to serve (op­tional)

1 Spray onion and gar­lic with oil. Heat a large fry­ing pan over mod­er­ate heat. Add onion and gar­lic; cook and stir for 2 min­utes or un­til soft. Add toma­toes to pan. Bring to the boil. Re­duce heat; sim­mer for 10 min­utes or un­til thick­ened slightly.

2 Mean­while, cook pasta in a large saucepan of boil­ing salted wa­ter for 10 min­utes or un­til ten­der. Drain.

3 Add pasta and salami to tomato mix­ture; sim­mer for 2 min­utes or un­til heated. Stir through olives. Serve with salad (if us­ing).

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