Gluten-free fusilli with salami and cherry tomatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- olive oil
- 6 slices salami, shredded
- 1/2 red onion, thinly sliced
- 1 tbsp fennel seeds
- 1 tsp dried chilli flakes
- 1 clove garlic, crushed
- 2 tbsp white wine vinegar
- 400g tin tinned cherry tomatoes
- 175g gluten-free pasta, (we used Gallo 3 Cereali)
- a handful flat-leaf parsley, 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.
