Rigatoni pasta with salami, olives and spinach
( SERVES 4 )
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|3 cups||Tomato juice|
|200 g||Sliced Salami|
|½ cup||Black olives|
|150 g||Baby spinach|
|1 to taste||Salt|
|1 to taste||Salt & freshly ground pepper|
|1 to taste||Parmesan cheese|
- Cook pasta in plenty of boiling salted water for 10 to 12 minutes or according to packet instructions, until just tender to the bite.
- Place tomato juice in a large saucepan with sliced salami, cut into wide wedges and olives. Bring to the boil then turn down the heat and simmer for 5 minutes so flavours combine and sauce thickens. Add baby spinach leaves, then simmer for 1 to 2 minutes, until just wilted.
- Drain pasta well and add to sauce, toss well and season with salt and pepper to taste. Serve topped with shavings of parmesan cheese.
Tip: Pasta dishes are excellent mid-week meals as they can be ready to eat in less than 20 minutes. Salami is a clever addition because this highly seasoned sausage will exude its flavour into the tomato sauce, infusing it with a warm glow of chilli and aromatic spices.