*This recipe is gluten-free according to industry standards
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Ingredients
- 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
Method
-
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
