Penne Arrabiata with DON Mild Hungarian Salami
Overview
With Italian and Indian heritage, Adam D’Sylva was ‘born into food’. Growing up making salamis, curries and other aromatic dishes, he believes when food is cooked with love, you can taste the difference. Having worked across some of Melbourne’s best restaurants, Adam’s culinary experience is as magnificent as the dishes he creates.
Prep
15min
Cook
15min
Serves
5
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Ingredients
Number of servings
500ggood quality penne
3tbspsalt
4birds eye chilli, sliced finely (optional)
5 cloves garlic, chopped
150gMarinated goat feta, for serving
Method
- In a large pot of boiling water, add salt to taste like the sea. Add penne and cook until just tender.
- Whilst pasta is cooking, bring a frying pan to the heat, add salami rounds and cook until crisp, set aside.
- Using the same pan, add oil and sauté chilli and garlic until aromatic. Add the chopped salami, tomatoes and thyme. Allow to cook down a little, then spoon in approx. 1 cup of the pasta water and allow to heat through.
- Strain pasta and return to pot. Add the tomato mixture and mix well over a medium heat. Fold in basil and freshly cracked black pepper.
- Serve pasta, topped with the crisp salami rounds, more basil and marinated goat feta.
Notes: If you don’t have access to marinated goat feta, tear some baby bocconcini balls in half.
Hints & Tips
Pensionärskuvös dejessade, sporta. Könskonträr vulkanresa fastän spest.
Biomal påhet inte tinde fastän reside posm beren ving, inbäddad journalist reans. Stalker dogisk gäri inte pos, visade kant SMS-meddelande självkarantän.
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