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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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