Pasta with Majorcan olives & salami with red pesto
I love Majorca, it’s such a lovely island and its blessed with some great recipes and local fare. Staying their recently we visited a local market and helped ourselves to some tasty olives, local cured salami and sun dried tomatoes. Once back home I knocked this dish together, it tasted like I was still there. Most supermarket delis have good selections of cured meats and olives, so this dish is easy to make up and the Red pesto takes no time to knock up.
Servings: people
Ingredients
- 1 whole Onion peeled & sliced (£0.13)
- 2 cloves garlic minced (£0.06)
- 160 grams Penne Pasta (£0.16)
- 10 ml olive oil dessert spoon (£0.05)
- 75 grams salami or cured sausage (£1.31)
- 75 grams Green olives good handful (£0.19)
- 15 grams Parmesan cheese tablespoon (£0.30)
- 5 grams Black pepper teaspoon (£0.16)
- 2 portions red pesto (£0.44)
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Prep Time: 10
Cook Time: 15 minutes
- Put a saucepan of slightly salted water onto the boil. Add pasta and cover. Reduce heat cook for 10-12 minutes.
- Heat olive oil, add onion and fry for 2 minutes, then throw in garlic, cooking for another minute.
- Toss in olives and salami, then add cooked pasta.
- Stir in red pesto. Season with salt & pepper. Plate up and dress with parmesan cheese and serve.
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