Red pepper & crispy salami pasta
Prep
10 mins
Cook
15 mins
Servings
1
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just 25 minutes from start to finish. The beauty of this pasta is how the crispy salami adds such rich flavor that you don't need a heavy sauce, and the roasted red peppers bring natural sweetness and vitamin C to keep things bright and healthy. Toasted almonds give it a wonderful crunch while the basil keeps everything fresh. It's simple, affordable, and honestly feels far more impressive than the minimal effort it requires.
Ella x
Ingredients
- 20 gramsblanched almonds
- 25 gramsbasil(leaves picked)
- 1peppadew roasted red peppers(small Peppadew Roasted Red Pepper (about 65g))
- 10 gramsessential parmigiano reggiano(finely grated)
- 80 gramsdried pasta(short dried pasta (we used fusilli))
- 80 gramspurple sprouting broccoli(cut into 2cm lengths)
- 3 slice/sitalian napoli salami(salami (about 15g))
- 10 gramswhite breadcrumbs
Detail level
Instructions
- 1
In a small food processor (or using a pestle and mortar), whizz together the almonds and most of the basil (reserving a few smaller leaves) until finely chopped. Add the pepper and cheese, then blend to a smooth paste (adding 1 tbsp water if needed); season and set aside.
- 2
Bring a pan of lightly salted water to the boil. Cook the pasta according to pack instructions, adding the broccoli for the final 4 minutes. Drain, reserving a mugful of pasta water, then tip the pasta and broccoli back into the pan.
- 3
Meanwhile, use clean kitchen scissors (or a knife) to snip the salami into small pieces, then tip into a small frying pan and set over a medium-high heat. Fry for 2-3 minutes until starting to crisp up. Add the breadcrumbs to the pan, mix with the salami and cook for a further 3-5 minutes, stirring frequently, until golden. Tip the pepper paste into the pasta and toss together, with a glug of reserved pasta water if needed, until evenly coated. Serve the pasta in a bowl, scattering over the salami crumbs and reserved basil.
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