Name: Spirals with crisp salami and tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram spiral pasta; 1 tablespoon olive oil; 200 gram thinly sliced danish salami; 2 clove garlic, crushed; 3 zucchini (280g), sliced thinly; 1 teaspoon dried chilli flakes; 700 gram bottled tomato pasta sauce; 1 1/4 cup (150g) seeded green olives; 1 cup coarsely chopped fresh flat-leaf parsley

Ingredients

500 gram spiral pasta

1 tablespoon olive oil

200 gram thinly sliced danish salami

2 clove garlic, crushed

3 zucchini (280g), sliced thinly

1 teaspoon dried chilli flakes

700 gram bottled tomato pasta sauce

1 1/4 cup (150g) seeded green olives

1 cup coarsely chopped fresh flat-leaf parsley

Method

1.Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.

2.Meanwhile, heat half of the oil in medium frying pan; cook salami, stirring, until crisp. Drain on absorbent paper; cut slices into strips.

3.Heat remaining oil in same cleaned pan; cook garlic and zucchini, stirring, about 2 minutes or until zucchini is just tender. Stir in salami with chilli, sauce and olives; cook, stirring, until heated through.

4.Place pasta and tomato sauce in large bowl with parsley; toss gently to combine.

Danish salami is a smoked, delicately spiced salami; you can use another variety if you wish.
Note

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Ingredients

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