Orecchiette with salami in olive tomato sauce
- 300 g orecchiette noodles
- Salt
- 250 g Cherry tomatoes
- 100 g Italian salami in thin slices
- 1 small pot of basil
- 1 Glass (190 g) Pesto olives and tomatoes
25 minutes
light
- 1.
- Orecchiette in boiling salted water Prepare package instructions. Wash tomatoes. Fry salami in a pan without fat. Remove salami from pan and fry tomatoes in sausage fat for about 5 minutes while turning
- 2.
- Wash basil, Shake dry, pluck the leaves from the stalks and chop coarsely. Add 4 tablespoons of pasta boiling water and pesto to the tomatoes and bring to the boil
- 3.
- Pour the pasta into a sieve, drain and return Add to the saucepan and fold in the pestle pan, salami slices and basil, except for something to sprinkle Arrange plates and sprinkle with basil
1 person approx:
- 610 kcal
- 2560 kJ
- 21 g protein
- 24 g fat
- 77 g carbohydrates
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