Penne with salami and sundried tomato sauce

By admin
22 February 2012

Serves 4.

1 packet (500 g) penne pasta

30 ml (2 T) olive oil

1 large red onion, cut into thin wedges

1 packet (100 g) salami, shredded

30 ml (2 T) fresh rosemary leaves

1 can (410 g) tomato puree

125 ml (1/2 c) water

1 packet (240 g) sundried tomatoes in vinaigrette, chopped

salt, freshly ground black pepper and sugar to taste

50 g (1/2 wedge) blue cheese or 1 wheel of feta cheese, crumbled

80 ml (1/3 c) walnuts, coarsely chopped

Boil the pasta in fast-boiling salted water until done but still firm.

While the pasta is boiling, heat the oil in a pan and fry the onion until tender.

Add the  salamiand rosemary and fry for a minute.

Add the tomato puree, water and chopped sundried tomatoes and bring to the boil.

Simmer for 2-3 minutes until heated through.

Season to taste with salt, pepper and a pinch of sugar.

Drain the pasta and add to the sauce.

Mix and sprinkle with the crumbled cheese and chopped walnuts.

Serve immediately.

Photo: Misha Miles

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