Blitznudeln with salami

Name: Blitznudeln with salami
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g Pasta (e.g. orecchiette); 7-10 Tbsp Salt; 250 g cherry tomatoes; 150 g Italian salami in thin slices; 3-4 Stem(s) Basil; 1 glass (190 g) Olive and tomato pesto

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400 g Pasta (e.g. orecchiette)
7-10 Tbsp Salt
250 g cherry tomatoes
150 g Italian salami in thin slices
3-4 Stem(s) Basil
1 glass (190 g) Olive and tomato pesto

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Wash the tomatoes. Fry the salami in a pan without fat. Remove. Fry tomatoes in hot frying fat for 3-4 minutes.
2
Wash basil, shake dry, chop leaves coarsely. Add 4 tablespoons of pasta water and pesto to the tomatoes, bring to the boil. Drain the pasta and put it back into the pot. Mix in the tomato sauce, salami and basil.