Gluten-free fusilli with salami and cherry tomatoes

Gluten-free fusilli with salami and cherry tomatoes

  • serves 2
  • Easy

Try our easy gluten-free fusilli pasta dish with salami and cherry tomatoes. This recipe is a super quick midweek meal for 2


*This recipe is gluten-free according to industry standards



  • olive oil
  • salami 6 slices, shredded
  • red onion 1/2, thinly sliced
  • fennel seeds 1 tbsp
  • dried chilli flakes 1 tsp
  • garlic 1 clove, crushed
  • white wine vinegar 2 tbsp
  • tinned cherry tomatoes 400g tin
  • gluten-free pasta 175g, (we used Gallo 3 Cereali)
  • flat-leaf parsley a handful, leaves picked


  • Step 1

    Heat a frying pan over a medium heat then add 2 tsp of olive oil.

  • Step 2

    Add the salami and cook for 2 minutes until crisp, then add the red onion and fry for 4-5 minutes until softened.

  • Step 3

    Add the fennel seeds, chilli and garlic, and fry for a minute, then pour in the vinegar and cook until evaporated.

  • Step 4

    Tip in the tomatoes and simmer for 15-20 minutes until thickened.

  • Step 5

    Cook the pasta in a large pan of boiling salted water until al dente.

  • Step 6

    Drain, then toss the pasta with the sauce along with 1-2 tbsp of cooking water. Stir through the parsley leaves to serve.

Nutritional Information

  • Kcals 573
  • Fat 21.1g
  • Saturates 5.9g
  • Carbs 75g
  • Sugars 10g
  • Fibre 5.9g
  • Protein 18g
  • Salt 1.5g