Orecchiette with salami and tomato pesto

Name: Orecchiette with salami and tomato pesto
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 7-10 Tbsp Salt; 75 g Italian salami in thin slices; 250 g cherry tomatoes; 300 g Pasta (e.g. orecchiette); 1 bunch/pot of basil; 50 g green olives without stone (glass); 1 glass (190 g) pesto rosso

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

7-10 Tbsp Salt
75 g Italian salami in thin slices
250 g cherry tomatoes
300 g Pasta (e.g. orecchiette)
1 bunch/pot of basil
50 g green olives without stone (glass)
1 glass (190 g) pesto rosso

Directions

1
Boil up about 3 l salted water. Fry the salami in a pan without fat in portions. Wash the tomatoes. Cook the pasta in the boiling salt water for about 10 minutes until al dente.
2
Remove the salami from the pan. Fry the tomatoes in the frying fat for about 5 minutes. Wash the basil, pluck off the leaves and chop roughly. Cut olives into rings.
3
Add about 5 tablespoons of pasta cooking water, pesto and olives to the tomatoes and bring everything to the boil. Drain the pasta and put it back into the pot.
4
Add the plague pan, salami and basil, except for something to sprinkle, to the pasta. Mix everything and serve. Sprinkle with the rest of the basil.