Name: Salami antipasto pasta
Cook time: 80 min
Total time: 80 min
Yield: 6
Ingredients: 375 gram large shell pasta; 200 gram shaved salami, chopped coarsely; 1/3 cup (20g) drained semi-dried tomatoes; 280 gram bottled char-grilled vegetables, drained, chopped coarsely; 2 2/3 cup (700g) bottled tomato pasta sauce; 2 cup (500ml) water; 1/3 cup coarsely chopped fresh basil; 1/3 cup coarsely chopped freshflat-leaf parsley; salt and pepper, to taste; 1 cup (100g) coarsely grated mozzarella cheese

Ingredients

375 gram large shell pasta

200 gram shaved salami, chopped coarsely

1/3 cup (20g) drained semi-dried tomatoes

280 gram bottled char-grilled vegetables, drained, chopped coarsely

2 2/3 cup (700g) bottled tomato pasta sauce

2 cup (500ml) water

1/3 cup coarsely chopped fresh basil

1/3 cup coarsely chopped freshflat-leaf parsley

salt and pepper, to taste

1 cup (100g) coarsely grated mozzarella cheese

Method

1.Preheat oven to 200°C/400°F. Oil 2.5-litre (10-cup) baking dish.

2.Combine pasta, salami, tomatoes, vegetables, sauce, the water and chopped herbs in dish; season lightly.

3.Cover dish with foil; bake 50 minutes, stirring halfway through cooking.

4.Remove from oven; sprinkle with cheese. Bake, uncovered, about 20 minutes or until pasta is tender.

We cooked this recipe in two ovenproof dishes, each dish will serve three. We have deliberately used dried, uncooked pasta in this dish. The texture of the final dish is a little chewy, but still tender.
Note

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Ingredients

Method

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