Orecchiette with salami and tomato pesto

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
4 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 3
  • 7-10 Tbsp Salt
  • 75 g Italian salami in thin slices
  • 250 g cherry tomatoes
  • 300 g Pasta (e.g. orecchiette)
  • 1 bunch/pot of basil
  • 50 g green olives without stone (glass)
  • 1 glass (190 g) pesto rosso

Directions

  1. 1

    Boil up about 3 l salted water. Fry the salami in a pan without fat in portions. Wash the tomatoes. Cook the pasta in the boiling salt water for about 10 minutes until al dente.

  2. 2

    Remove the salami from the pan. Fry the tomatoes in the frying fat for about 5 minutes. Wash the basil, pluck off the leaves and chop roughly. Cut olives into rings.

  3. 3

    Add about 5 tablespoons of pasta cooking water, pesto and olives to the tomatoes and bring everything to the boil. Drain the pasta and put it back into the pot.

  4. 4

    Add the plague pan, salami and basil, except for something to sprinkle, to the pasta. Mix everything and serve. Sprinkle with the rest of the basil.

Nutrition Facts

KCAL
610 kcal
CARBS
77 g
FATS
23 g
PROTEINS
20 g