Orecchiette with salami in olive and tomato sauce

Name: Orecchiette with salami in olive and tomato sauce
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 300 g Orecchiette pasta; 7-10 Tbsp Salt; 250 g cherry tomatoes; 100 g Italian salami in thin slices; 1 small pot of basil; 1 glass (190 g) Pesto olives and tomatoes

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

300 g Orecchiette pasta
7-10 Tbsp Salt
250 g cherry tomatoes
100 g Italian salami in thin slices
1 small pot of basil
1 glass (190 g) Pesto olives and tomatoes

Directions

1
Prepare orecchiette in boiling salted water according to the instructions on the packet. Wash the tomatoes. Fry the salami in a pan without fat in portions. Remove the salami from the pan and fry the tomatoes in the sausage fat for approx. 5 minutes, turning
2
Wash the basil, shake dry, pluck the leaves from the stalks and cut them into small pieces. Add 4 tablespoons of pasta cooking water and pesto to the tomatoes and bring to the boil
3
Drain the pasta in a sieve, let it drain and put it back into the pot. Fold in the plague pan, slices of salami and basil, except for something to sprinkle. Arrange on plates and sprinkle with basil