For a simple, satisfying meal, dish up a bowlful of your favourite pasta and toss through a handful of fresh ingredients.
- 250 g (9 oz) pasta of your choice, such as fricelli or rigatoni
- olive oil, for cooking
- 1 onion, diced
- 1 garlic clove, crushed
- 100 g (3½ oz) good-quality, home-style salami, sliced
- 250 g (9 oz/1⅔ cups) cherry tomatoes
- 4 tbsp chicken stock
- freshly ground black pepper
- 2 tbsp chopped basil
- freshly grated Parmesan, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring a large saucepan of water to the boil over high heat. Add a good pinch of salt. Add the pasta and stir until the water has returned to the boil. Reduce the heat, cover and cook the pasta at a fast simmer for 8 minutes.
Meanwhile, heat a medium-sized saucepan over medium–high heat. Add a generous splash of oil and the onion and cook for 3–4 minutes. Add the garlic and cook for 1–2 minutes, until fragrant. Add the salami and cook for 3–4 minutes until the salami starts to turn golden brown. Add the cherry tomatoes and cook for 4–5 minutes, stirring often, until the tomatoes start to break down and caramelise.
Add the stock, season with the pepper and bring to the boil. Reduce to a simmer and cook for around 5–6 minutes, or until the sauce reduces. Check the seasoning and add the basil.
Check that the pasta is cooked, then drain well and toss with the sauce. Serve with the freshly grated Parmesan.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.