Gluten-free fusilli with salami and cherry tomatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- olive oil
- 6 slices salamishredded
- 1/2 red onionthinly sliced
- 1 tbsp fennel seeds
- 1 tsp dried chilli flakes
- 1 clove garliccrushed
- 2 tbsp white wine vinegar
- 400g tin tinned cherry tomatoes
- 175g gluten-free pasta(we used Gallo 3 Cereali)
- a handful flat-leaf parsleyleaves picked
Nutrition:
- kcal573
- fat21.1g
- saturates5.9g
- carbs75g
- sugars10g
- fibre5.9g
- protein18g
- salt1.5g
Method
step 1
Heat a frying pan over a medium heat then add 2 tsp of olive oil.
step 2
Add the salami and cook for 2 minutes until crisp, then add the red onion and fry for 4-5 minutes until softened.
step 3
Add the fennel seeds, chilli and garlic, and fry for a minute, then pour in the vinegar and cook until evaporated.
step 4
Tip in the tomatoes and simmer for 15-20 minutes until thickened.
step 5
Cook the pasta in a large pan of boiling salted water until al dente.
step 6
Drain, then toss the pasta with the sauce along with 1-2 tbsp of cooking water. Stir through the parsley leaves to serve.
